Quinoa and Cheese stuffed Red Peppers

I saw this recipe in Shape Magazine and it was awesome! This only makes one serving which is great if we have any readers who cook solely for themselves! 

Ingredients

1/4 cup dry quinoa

1 large red bell pepper

1 tbsp extra-virgin olive oil

1/4 cup minced red onion

1/4 tsp minced garlic

1/4 cup shredded carrots

1/4 cup baby spinach

1/4 cup sliced white button mushrooms

1/2 tsp salt-free Italian herb seasoning

1/4 cup finely shredded cheddar

 

Directions

1. Preheat oven to 350 degrees.

2. Place quinoa and 1/2 cup water in a small saucepan and bring to a boil. Reduce to a simmer, cover, and cook until all water is absorbed, about 5 minutes. Set aside and keep covered.

3. While quinoa cooks, use a sharp knife to cut the top off the pepper and remove the seeds and membranes; keep the pepper whole. Set aside.

4. Heat a medium skillet on medium-high; add olive oil. Add onion and saute until translucent, about 2 minutes. Add garlic, carrots, spinach, mushrooms, and seasoning and saute until vegetables are slightly tender, about 4 minutes.

5. Fill pepper with the mixture. Place in a baking dish and bake uncovered for 15 minutes or until pepper is slightly charred. Serve warm or at room temperature.