Good-4-You Recipe: Quinoa-stuffed peppers

INGREDIENTS:

- 2/3 cup quinoa, rinsed/drained
- 6 bell peppers
-1 tablespoon olive oil
- 3⁄4 cup diced carrots
- 1⁄2 red onion – diced
- 10 oz. pkg frozen spinach, thawed/drained
- 15 oz. can red kidney beans, rinsed/drained
- 1 teaspoon chili powder
- 1⁄2 cup grated part-skim mozzarella

DIRECTIONS:

Preheat oven to 350. Boil 1 1/3 cups water in saucepan; add quinoa. Reduce heat, cover and simmer for 15 minutes. Keep covered; set aside. Remove pepper tops, stems and seeds. Bring a large pot of water to boil. Add peppers, boil for 5 minutes, and drain. Heat oil in a skillet over medium heat.  Add carrots; cook for 3 minutes. Add onion; cook for 5 minutes more. Stir in spinach and beans.

Remove from heat and mix quinoa and chili powder. Fill peppers with quinoa mixture and place upright in a baking dish. Sprinkle with cheese. Add just enough water to form a very thin layer in the bottom of the dish. Bake for 20 minutes or until tops are lightly browned. Serve immediately.