This recipe is from a Nutrition Action Magazine I used to have a subscription to.
Ingredients (to serve 4)
4 sweet bell peppers (red or yellow), halved lengthwise and seeded
3/4 cup quinoa well rinsed
1 cup low sodium vegetable broth
1 15 oz can no salt added diced tomatoes
10 oz baby spinach
1 small garlic clove
1 oz (about 6 TBSP) parmesan cheese
Pesto to top (make your own or buy a jar!)
1. Put the peppers, skin side up, on a lightly oiled baking sheet and broil on high until slightly charred and starting to soften, about 10 minutes. Remove the peppers from the oven and set aside.
2. While the peppers are roasting, simmer the quinoa with the broth and tomatoes in a medium pot for 10 minutes. Stir in the spinach in batches.
3. Spoon quinoa mixture into the peppers.
4. Top the filled peppers with the pesto and garnish with crushed pistachios if desired.