Walnut, Quinoa & Spinach-Stuffed Peppers

Prep: 10 minutes
Cook/Bake: 13 minutes • Serves: 4

1. Bell Peppers: Preheat oven to 450°. Slice ½-inch from the top of 4 red bell peppers; reserve tops. Remove seeds and inner membranes from peppers; place cut side up on a microwave-safe plate. Cook in microwave oven on high for 3 minutes or until slightly tender; place cut side up in 9-inch square baking dish.

2. Cooked Quinoa: Heat 2 packages (4.2 ounces each) cooked quinoa as label directs; transfer to a medium bowl.

3. Chopped Walnuts: Stir 2 packages (2.25 ounces each) chopped walnuts into the quinoa.

4. Baby Spinach: Stir 2 cups chopped baby spinach into quinoa mixture; divide into the peppers.

5. Tomato Basil Feta Cheese: Sprinkle 1/4 cup crumbled tomato basil feta cheese over peppers; cover with the pepper tops. Bake for 10 minutes or until peppers are tender and slightly charred.

Approximate nutritional values per serving (1 pepper):
368 Calories, 24g Fat (4g Saturated), 10mg Cholesterol,
242mg Sodium, 28g Carbohydrates, 6g Fiber, 12g Protein