1. |
Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally until transparent, 8 to 10 minutes. |
2. |
Add mushrooms and cook until softened, 4 to 5 minutes more. Add carrots and chopped peppers, cook until just softened, then add parsley and spinach (in batches, if needed). |
3. |
Let spinach wilt then stir in cinnamon, cumin and cooked quinoa and toss gently to combine. |
4. |
Add salt, pepper and cashews and cook 1 to 2 minutes more. Set aside to let filling cool until just warm. |
5. |
Meanwhile, preheat oven to 350°F. Grease a 9- x 13-inch baking pan with oil then set aside. |
6. |
Divide quinoa mixture evenly among remaining 6 bell peppers, gently packing it down and making sure to fully fill each pepper. Top each pepper with its reserved top then arrange them upright in prepared pan. |
7. |
Cover snugly with foil and bake, checking halfway through, until peppers are tender and juicy and filling is hot throughout, about 1 hour. Transfer to plates and serve. |
8. |
Note: based on a recipe from wholefoods.com For a beautiful presentation, choose a combination of green, red, orange and yellow bell peppers. |