Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
In a medium saucepan, bring
Vegetable Broth (1 can)
to boiling. Add
Quick Cooking Barley (65 g)
and
Quinoa (55 g)
. Return to boiling; reduce heat to low. Cook, covered, about 12 minutes or until tender.
Step 3
Drain, reserving one-third cup cooking liquid; set aside.
Step 4
In a large skillet, cook
Onions (75 g)
and
Garlic (2 cloves)
in hot
Olive Oil (30 mL)
over medium heat for 2 minutes.
Step 5
Add
Mushrooms (200 g)
, cook and stir for 4-5 minutes or until tender. Stir in
Diced Tomatoes (1 can)
,
Fresh Baby Spinach (120 g)
,
Salt (3 g)
, and
Freshly Ground Black Pepper (as needed)
.
Step 6
Add quinoa mixture and 1/2 cup of
Pepper Jack Cheese (140 g)
stir to combine. Remove from heat.
Step 7
Cut
Bell Peppers (3)
in half lengthwise. Remove and discard seeds and membranes from the peppers. Sprinkle insides of peppers lightly with additional salt and black pepper.
Step 8
Fill pepper halves with quinoa mixture. Place peppers, filled sides up, in a three-quart rectangular baking dish. Pour the reserved cooking liquid into dish around peppers.
Step 9
Bake covered for 30 minutes. Uncover; top stuffed peppers with remaining cheese. Bake uncovered about 10 more minutes or until peppers are crisp-tender and cheese is browned.
