Quinoa Stuffed Peppers

Preheat oven to 350ºF. Place quinoa and water into a small saucepan, bring to a boil, then reduce to simmer. Cover and let cook until all water is absorbed, about 20 minutes. Cut the tops off the peppers and remove the seeds and membranes.

Heat a frying pan or skillet on medium-high heat. Add the olive oil, and once hot, add the onion. Saute for 3 minutes or until translucent, then add the garlic, carrots, baby spinach, and mushrooms. Saute for another 5 minutes, or until vegetables are tender. Add basil, and salt and pepper to taste, then take off the heat and transfer vegetables to a bowl. Mix in the cooked quinoa and fold in the cheddar cheese.

Place peppers on a baking sheet or in a baking dish, and fill with the quinoa mixture. Sprinkle bread crumbs and Parmesan cheese over the top. Bake uncovered for 20–25 minutes, or until pepper is slightly charred. Serve warm or at room temperature.