Stuffed Red Peppers with Quinoa

• 5 red peppers
• 2 lb ground chicken browned in a little olive oil
• 1 cup quinoa
• 2 tbsp olive oil
• 1 cup onion
• 1 cup celery
• 1 cup zucchini
• 1 bunch fresh spinach
• 1 can Italian diced tomatoes
• 1/2 cup parmesan cheese

1. Preheat oven to 350
2. Cook quinoa according to directions and set aside.
3. Split peppers length-wise, remove seeds and veins, and par boil for 5 minutes.
4. Place in baking dish.
5. Saute all vegetables, except spinach, in olive oil until softened.
6. Add spinach to wilt.
7. Then add can of tomatoes.
8. Combine all ingredients and place in peppers.
9. Cover with foil and cook 45 minutes to 1 hour, until bubbly.
10. An option would be to sprinkle with parmesan cheese at the end!

red peppers, ground chicken, quinoa, olive oil, onion, celery, zucchini, fresh spinach, italian diced tomatoes, parmesan cheese

Taken from cookpad.com/us/recipes/336011-stuffed-red-peppers-with-quinoa (may not work)