Nutty Quinoa and Spinach Stuffed Bell Peppers

Ingredients

• 4 bell peppers, tops removed and seeded
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1 cup chopped nuts, toasted
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper

• 1 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Method

1. 01
   Preheat your oven to 375°F (190°C).
2. 02
   Place the quinoa and vegetable broth in a medium saucepan over high heat. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the quinoa is tender and the broth is absorbed.
3. 03
   While the quinoa is cooking, heat olive oil in a skillet over medium heat. Add chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.
4. 04
   Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat.
5. 05
   In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, toasted nuts, dried oregano, salt, and black pepper. Mix well.
6. 06
   Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in.
7. 07
   Place the stuffed peppers upright in a baking dish. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
8. 08
   Remove the foil, sprinkle grated Parmesan cheese over the tops of the peppers, and return to the oven for an additional 10 minutes, until the cheese is melted and golden.
9. 09
   Garnish the stuffed peppers with chopped fresh parsley before serving.