Stuffed Peppers with Quinoa & Spinach

In a medium saucepan, bring Vegetable Broth (1 can) to boiling. Add Quick Cooking Barley (1/3 cup) and Quinoa (1/3 cup) . Return to boiling; reduce heat to low. Cook, covered, about 12 minutes or until tender.

In a large skillet, cook Onions (1/2 cup) and Garlic (2 cloves) in hot Olive Oil (2 Tbsp) over medium heat for 2 minutes.

Add Mushrooms (2 cups) , cook and stir for 4-5 minutes or until tender. Stir in Diced Tomatoes (1 can) , Fresh Baby Spinach (4 cups) , Salt (1/2 tsp) , and Freshly Ground Black Pepper (1/4 tsp) .

Add quinoa mixture and 1/2 cup of Pepper Jack Cheese (1 1/4 cups) stir to combine. Remove from heat.

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.