Quinoa-Stuffed Peppers

Preparation: Preheat oven to 400 degrees. Steam or simmer bell peppers in a large pot for 5 minutes until slightly soft. Heat oil in medium skillet and gently sauté onions, garlic and carrots on medium-low heat until softened. Add mushrooms and cook until soft. Stir in cooked quinoa. Add broth, spinach and parsley and cook for 2 minutes. Scoop one fourth of the quinoa mixture into each bell pepper half, packing firmly. Place peppers in a baking dish. Cover the bottom of the dish with 1/2 cup of water. Cover with foil and bake for 30 minutes, until filling is hot. Serves 4 Per Serving: Calories 198, Calories from Fat 38, total Fat 4.2g (sat 0.3g), Cholesterol 0mg, Sodium 50mg, Carbohydrate 33.3g, Fiber 6.7g, Protein 6.6g