(Adapted from Feb 2009 Vegetarian Times) Serves 4.

1 Tbs extra virgin olive oil
1 small onion, chopped
1/2 Tbsp ground cumin
1 clove minced garlic
5 oz frozen chopped spinach, thawed and squeezed dry
1 15oz can diced tomatoes, drained, liquid reserved
7 oz canned black beans, rinsed and drained
1/3 + cup quinoa, rinsed
2 medium carrots, grate
1 c vegetable broth
3/4 c pepper jack cheese, grated, divided
2 large red bell peppers, halved lengthwise, ribs and seeds removed

Saute onion in olive oil until soft.  Add cumin and garlic, saute about 1 min.  Stir in spinach and drained tomatoes.  Cook about 5 minutes or until all the liquid has cooked off.  Stir in black beans, quinoa, carrots and vegetable broth.

Cover, bring to a boil.  Reduce heat to medium-low, simmer 20 minutes or until quinoa is tender.  Meanwhile, preheat oven to 350.  Pour reserved liquid from tomatoes into bottom of baking dish.  When quinoa mixture is done, stir in 1/2 c cheese.  Fill each pepper half with a quarter of the quinoa mixture and place in baking dish.

Cover with foil and bake for 1 hour.  Uncover, sprinkle each pepper with remaining cheese and bake 15 minutes more, until tops are browned.  Let stand 5 minutes, drizzle each with pan juices before serving.

Time to chow!