Roasted Bell Peppers Stuffed With Quinoa

• 1 tablespoon olive oil, plus more for oiling the pan
• 1 red onion, chopped finely
• 1 stalk celery, chopped finely
• 12 lb chopped mushroom (button, portobella or shitake)
• 1 cup finely chopped carrot
• 6 bell peppers (tops removed and reserved, then cored and seeded)
• 12 cup chopped parsley
• 14 lb Baby Spinach
• 1 -1 12 teaspoon ground cinnamon (optional, or try using chili powder or curry powder)
• 34 teaspoon ground cumin
• 1 cup uncooked quinoa, rinsed and cooked according to package directions
• salt
• fresh ground black pepper
• 12 cup roasted salted nuts (cashews, walnuts, almonds, etc.)
• pasta sauce (optional)

1. Heat oil in a large skillet over medium high heat.
2. Add onion and celery and cook, stirring occasionally until transparent, 8 to 10 minutes.
3. Add mushrooms and cook until softened, 4 to 5 minutes more.
4. Add carrots and cook until just softened, then add parsley and spinach (in batches, if needed).
5. Let spinach wilt then stir in cinnamon, cumin and cooked quinoa and toss gently to combine.
6. Add salt, pepper and nuts and cook 1 to 2 minutes more.
7. Set aside to let filling cool until just warm.
8. Meanwhile, preheat oven to 350F Grease a 9- x 13-inch baking pan with oil then set aside.
9. Divide quinoa mixture evenly among remaining 6 bell peppers, gently packing it down and making sure to fully fill each pepper.
10. Top each pepper with its reserved top then arrange them upright in prepared pan.
11. If using pasta sauce, pour over now.
12. Cover snugly with foil and bake, checking halfway through, until peppers are tender and juicy and filling is hot throughout, about 1 hour( until peppers are wrinkled).
13. Transfer to plates and serve.
14. Enjoy!

olive oil, red onion, celery, mushroom, carrot, bell peppers, parsley, spinach, ground cinnamon, ground cumin, quinoa, salt, fresh ground black pepper, nuts, pasta sauce

Taken from www.food.com/recipe/roasted-bell-peppers-stuffed-with-quinoa-466418 (may not work)