Peppers Stuffed with Quinoa and Spinach

Name: Peppers Stuffed with Quinoa and Spinach
Yield: 6
Ingredients: 1 14 1/2 ounce can vegetable broth; 1/3 cup quick-cooking barley; 1/3 cup quinoa, rinsed and drained; 1 medium onion, chopped; 2 cloves garlic, minced; 2 tablespoons olive oil; 2 cups sliced fresh mushrooms; 1 14 1/2 ounce can diced tomatoes, drained; 1/2 of a 10-ounce package frozen chopped spinach, thawed and well-drained, or 3 cups fresh spinach; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 1 1/4 cups shredded Monterey Jack cheese with jalapeno peppers or Monterey Jack cheese (5 ounces); 3 large red sweet peppers

Peppers Stuffed with Quinoa and Spinach was pinched from <a href="http://www.bhg.com/recipe/peppers-stuffed-with-quinoa-and-spinach/" target="_blank">www.bhg.com.</a>

INGREDIENTS

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1 14 1/2 ounce can vegetable broth

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1/3 cup quick-cooking barley

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1/3 cup quinoa, rinsed and drained

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1 medium onion, chopped

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2 cloves garlic, minced

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2 tablespoons olive oil

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2 cups sliced fresh mushrooms

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1 14 1/2 ounce can diced tomatoes, drained

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1/2 of a 10-ounce package frozen chopped spinach, thawed and well-drained, or 3 cups fresh spinach

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1/4 teaspoon salt

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1/4 teaspoon ground black pepper

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1 1/4 cups shredded Monterey Jack cheese with jalapeno peppers or Monterey Jack cheese (5 ounces)

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3 large red sweet peppers

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