¼ cup dry quinoa
1 large red bell pepper
1 tbsp extra-virgin olive oil
¼ cup minced red onion
¼ tsp minced garlic
¼ cup baby spinach
¼ cup sliced white button mushrooms
½ tsp salt free Italian herb dressing
¼ Cup finely shredded low fat cheddar
Preheat oven to 350º F. Place quinoa and ½ 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.
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.
Heat a medium skillet on medium-high; add olive oil. Add onion and sauté until vegetables are slightly tender ( about 4 minutes)
Transfer sautéed vegetables to a bowl. Mix in cooked quinoa and gently fold in cheddar.
Fill pepper with the mixture
Place in a baking dish and bake uncovered for 15 minutes or until pepper is slightly charred.