There will be looks of envy from the meat-eating crowd when you serve this colorful and delicious entr�e of bell peppers stuffed with mushrooms, carrots, spinach, quinoa and cashews. For a beautiful presentation, choose a combination of green, red, orange and yellow bell peppers.
Heat oil in a large skillet over medium high heat. Add onion and cook, stirring occasionally until transparent, 8 to 10 minutes. Add mushrooms and cook until softened, 4 to 5 minutes more. Add carrots and chopped peppers, cook until just softened, then add parsley and spinach (in batches, if needed). Let spinach wilt then stir in cinnamon, cumin and cooked quinoa and toss gently to combine. Add salt, pepper and cashews and cook 1 to 2 minutes more. Set aside to let filling cool until just warm.
Meanwhile, preheat oven to 350 F. Grease a 9- x 13-inch baking pan with oil then set aside.
Divide quinoa mixture evenly among remaining 6 bell peppers, gently packing it down and making sure to fully fill each pepper. Top each pepper with its reserved top then arrange them upright in prepared pan. Cover snugly with foil and bake, checking halfway through, until peppers are tender and juicy and filling is hot throughout, about 1 hour. Transfer to plates and serve
Per serving (1 pepper/about 10oz/283g-wt.): 250 calories (90 from fat), 10g total fat, 1.5g saturated fat, 0mg cholesterol, 280mg sodium, 36g total carbohydrate (7g dietary fiber, 6g sugar), 9g protein
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|Serving Size: 1 Serving (290g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 79 (29%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 0mg||0 %|
|Sodium 55.1mg||2 %|
|Potassium 870.7mg||23 %|
|Total Carbohydrate 40.7g||12 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 33.1g|
|Protein 10.5g||15 %|
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Calories per serving: 268
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