Red Peppers Stuffed with Quinoa, Barley and Spinach

Here’s one of my newest favorite vegetarian recipes.  This dish has 19 grams of protein and 9 grams of fiber. Best of all there is minimal prep work. This recipe is  EASY, quick to prepare and it’s really tasty.

Red Peppers Stuffed with Quinoa, Barley and Spinach; a Vegetarian Recipe

Adapted from: Better Homes and Gardens New Cookbook – 15th edition

1 - 14 oz can of vegetable broth
1/4 c quick-cooking barley
1/4 c uncooked quinoa, rinsed and drained
1/2 c chopped yellow onion
2 T coconut oil
2 cloves garlic, minced
1/4 t salt
1/4 t pepper
1 14.5 oz can of fire roasted tomatoes
5 oz frozen, chopped spinach, thawed and well drained
2 c Monterey Jack cheese or Jack blend
4 large red sweet peppers

1. Preheat oven to 400. In a medium saucepan, bring broth to a boil. Add barley and quinoa. Return to boiling; reduce heat. Cook, covered, about 12 to 15 minutes or until tender. Drain, reserving cooking liquid; set aside.

2. In a large skillet, heat oil over medium-high heat. Add onion and garlic. Cook and stir for about 7 minutes.  Add in 1/4 teaspoon of salt and black pepper, undrained tomatoes and spinach.  Mix well. Stir in quinoa mixture and 1/2 to 3/4 cup of cheese. Remove from heat.

3. Cut washed peppers in half, lengthwise. Remove and discard seeds and membranes. Sprinkle insides lightly with salt. Fill pepper halves with quinoa mixture. Place peppers, filled sides up on a greased 9×13 baking dish. Pour reserved cooking liquid into the greased dish around the peppers.

4. Bake, covered for 35 minutes. Uncover and top with remaining cheese. Bake, uncovered for approximately 10 more minutes.