Quinoa stuffed red peppers

2/3 cup quinoa, rinsed and drained 6 red bell peppers 1 T olive oil 3/4 cup diced carrots 1/2 red onion, diced 1 10-ounce package frozen spinach, thawed and drained 1 15-ounce can red kidney beans, rinsed and drained 1 t chili powder 1/2 cup grated part-skim mozzarella Preheat oven to 350°F. Boil 1 1/3 cups water in a saucepan; add quinoa. Reduce heat, cover, and simmer for 15 minutes. Keep covered; set aside. Remove pepper tops, stems, and seeds. Bring a large pot of water to a boil. Add peppers, boil for 5 minutes, and drain. Heat oil in a skillet over medium heat. Add carrots; cook for 3 minutes. Add onion; cook for 5 minutes more. Stir in spinach and beans. Remove from heat and mix in quinoa and chili powder. Fill peppers with quinoa mixture and place upright in a baking dish. Sprinkle with cheese. Add just enough water to form a very thin layer in the bottom of the dish. Bake for 20 minutes or until tops are lightly browned. Serve immediately. Just wanted to share this with you…low fat, hign protien !  Quinoa is becoming very popular and can be served many ways….let me know how you like your quinoa !  Maria Thank you, Shape Magazine!