Stuffed Bell Peppers with Quinoa and Spinach
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Ingredients
2 large bell peppers (any color)
1/2 cup cooked quinoa
1 cup fresh spinach, chopped
1/4 cup diced onion
1 clove garlic, minced
1/2 cup chopped tomatoes (fresh or canned)
1/4 teaspoon cumin
1/4 teaspoon paprika
Salt and pepper to taste
1 tablespoon olive oil
1/4 cup shredded low-fat cheese (optional) 
Instructions
Preheat the oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
In a skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 3-4 minutes.
Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
In a mixing bowl, combine the cooked quinoa, sautéed onion and spinach mixture, chopped tomatoes, cumin, paprika, salt, and pepper. Mix everything well to ensure even distribution.
Fill each bell pepper with the quinoa and spinach mixture, packing it gently. If desired, sprinkle shredded cheese on top of the stuffed peppers.
Place the stuffed peppers upright in a baking dish. Add a small amount of water to the bottom of the dish to help steam the peppers during cooking.
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes to brown the tops lightly.
Remove from the oven and let cool for a few minutes before serving. Enjoy your nutritious and delicious stuffed bell peppers.
