Recipes and Cooking Peppers Stuffed with Quinoa and Spinach 3.5 (19) Packed with whole grains and flavorful vegetables, these cheesy stuffed peppers make for a satisfying and simple vegetarian dinner. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 1, 2014 Print Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 25 mins Cook Time: 12 mins Bake Time: 40 mins Total Time: 77 mins Servings: 6 Yield: 6 pepper halves Jump to Nutrition Facts Ingredients 1 14.5 ounce can vegetable broth ⅓ cup quick-cooking barley ⅓ cup quinoa, rinsed and drained 1 medium onion, chopped 2 cloves garlic, minced 2 tablespoon olive oil 2 cup sliced fresh mushrooms 1 14.5 ounce can diced tomatoes, drained ½ of a 10-ounce package frozen chopped spinach, thawed and well-drained, or 3 cups fresh spinach ¼ teaspoon salt ¼ teaspoon ground black pepper 1 ¼ cup shredded Monterey Jack cheese with jalapeño peppers or Monterey Jack cheese (5 ounces) 3 large red sweet peppers Directions Preheat oven to 400°F. In a medium saucepan bring broth to boiling. Add barley and quinoa. Return to boiling; reduce heat. Cook, covered, about 12 minutes or until tender. Drain, reserving 1/3 cup cooking liquid; set aside. In a large skillet cook onion and garlic in hot oil over medium heat for 2 minutes. Add mushrooms; cook and stir for 4 to 5 minutes or until tender. Stir in tomatoes, spinach, the salt, and the black pepper. Add quinoa mixture and 1/2 cup of the cheese; stir to combine. Remove from heat. Cut peppers in half lengthwise. Remove and discard seeds and membranes from the peppers. Sprinkle insides of peppers lightly with additional salt and black pepper. Fill pepper halves with quinoa mixture. Place peppers, filled sides up, in a 3-quart rectangular baking dish. Pour the reserved cooking liquid into dish around peppers. Bake, covered, for 30 minutes. Uncover; top stuffed peppers with the remaining cheese. Bake, uncovered, about 10 more minutes or until peppers are crisp-tender and cheese is browned. Print Nutrition Facts (per serving) 253 Calories 13g Fat 24g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 253 % Daily Value * Total Fat 13g 17% Saturated Fat 5g 25% Cholesterol 21mg 7% Sodium 641mg 28% Total Carbohydrate 24g 9% Total Sugars 7g Protein 11g Vitamin C 109.7mg 549% Calcium 246mg 19% Iron 2.2mg 12% Potassium 475mg 10% Folate, total 102.3mcg Vitamin B-12 0.2mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.