Stuffed and Roasted Sweet Bell Peppers

Stuffed and Roasted Sweet Bell Peppers

1 cup quinoa
7 red, yellow and orange Village Farms* sweet bell peppers
1 tablespoon olive oil
1 red onion, chopped
1/2 pound sliced mushrooms
1 cup chopped carrots
1/2 cup dropped fresh parsley
1/4 pound baby spinach
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground cumin
Salt and pepper to taste

1/2 cup roasted salted cashews

Cook quinoa according to package directions.

Core, seed and chop 1 bell pepper. Slice the tops off the other 6 peppers and remove cores and seeds.
Heat oil in a large skillet over medium heat. Cook onion, stirring occasionally, until transparent, 8-10 minutes. Add mushrooms and cook until soft, 4-5 minutes. Add carrots and chopped pepper; cook until soft. Stir in parsley and spinach. As the spinach wilts, stir in cinnamon, cumin and cooked quinoa, tossing gently to combine. Add salt, pepper and cashews; cook for 1-2 minutes. Set aside until just warm.

Preheat oven to 350°F. Oil a 13-by-9-inch baking pan.
Pack the filling evenly into the 6 bell peppers.
Replace the top of each pepper and arrange upright in the prepared pan. Cover snugly with foil and bake until the peppers are tender and juicy and the filling is hot throughout, about 1 hour. Makes 6 servings.


* Brands may vary by region; substitute a similar product.