Peppers Stuffed with Quinoa and Spinach

Peppers Stuffed with Quinoa and Spinach

Balanced Living Magazine

1            14- oz. can vegetable broth

1/3         cup quick-cooking barley  (I used black rice)

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            14.5 oz. can diced tomatoes, drained

3            cups fresh spinach

1/4         teaspoon salt

1/4         teaspoon ground black pepper

1.5         cups shredded vegan cheese

3            large red sweet peppers

Preheat oven to 400 degrees.  In a medium saucepan, bring broth to a boil.  Add barley and quinoa.  Return to a boil; reduce heat.  Cook covered, about 12 minutes or until tender.  Drain, reserving 1/3 cup cooking liquid; set aside.

In a large skillet, cook onion and garlic in hot oil over medium heat for 2 minutes.  Add mushrooms; cook and stir for 4-5 minutes or until tender.  Stir in tomatoes, spinach, salt and black pepper.  Add quinoa, mixture and 1/2 cup of the vegan cheese; stir to combine.  Remove from heat.

Cut peppers in half lengthwise.  Remove and discard seeds and membranes from the peppers.  Sprinkle insides of peppers lightly with additional salt and pepper.  Fill pepper halves with quinoa mixture.  Place peppers, filled sides up, in a 3-quart rectangular baking dish.  Pour the reserved cooking liquid into dish around peppers.

Bake, covered, for 30 minutes.  Uncover; top stuffed peppers with remaining vegan cheese. **I added Panko bread crumbs on top of vegan cheese and a drizzle of oil.

 Bake, uncovered, about 10 more minutes or until peppers are crisp-tender and vegan cheese is browned

***Added a pinch of cayenne and a little cashew cheese.  Added Panko breadcrumbs on top of cheese with a drizzle of olive oil.