Ingredients

Directions

Prep: 1. Cook quinoa according to package directions. 2. Preheat oven to 375 F and grease a 9x13 baking dish. 3. Wash and dry all produce. 4. Slice 3 red peppers in half, removing stems, ribs, and seeds, then arrange on the greased baking dish. 5. Peel and mince 3 cloves garlic 6. Halve, peel, and finely chop 1 onion 7. Grate carrot (or just finely chop, if you prefer) 8. Drain diced tomatoes, reserving juice 9. Drain and rinse black beans Cook: 1. Roast peppers until tender (about 30 minutes) 2. Meanwhile, heat 2 tbls. Olive Oil in a large skillet on medium heat. Add onion and cook, stirring often, until softened (5-7 minutes). 3. Add garlic, cumin, salt, and pepper. Cook, stirring constantly, until fragrant (30-60 seconds) 4. Add tomatoes, chicken broth, quinoa, and 1 c. chicken broth. Cook, stirring occasionally, for 10 minutes. 5. Add 1 can black beans and 6 oz. spinach, stir to combine. Add some of the reserved tomato juice if the mix looks dry. 6. Spoon quinoa mixture into roasted red peppers and top with shredded cheese blend of choice (I like the Mexican blend, but listen to your heart :-D) 7. Return to over and bake until cheese is melted (10-12 minutes)