Preheat oven to 400 degrees F (200 degrees C).
In a medium saucepan, bring
Vegetable Broth (1 can)
to boiling. Add
Quick Cooking Barley (1/3 cup)
Quinoa (1/3 cup)
. Return to boiling; reduce heat to low. Cook, covered, about 12 minutes or until tender.
Drain, reserving one-third cup cooking liquid; set aside.
In a large skillet, cook
Onions (1/2 cup)
Garlic (2 cloves)
Olive Oil (2 Tbsp)
over medium heat for 2 minutes.
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)
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.
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.
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.
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.