Ingredients
1 medium onion, finely chopped
2 ribs celery, finely chopped (1/2 cup)
1 Tbsp ground cumin
2 cloves garlic, minced (2 tsp)
1 10-oz package frozen spinach, thawed and squeezed dry
2 15-oz cans diced tomatoes, drained, liquid reserved
1 15-oz can black beans, rinsed and drained (1.5 cups)
3/4 cup quinoa
3 large carrots, grated (1 1/2 cups)
4 large red bell peppers, halved lengthwise, ribs removed

Preparation
Water sauté onion and celery 5 minutes or until soft. Add cumin and garlic and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of the liquid has evaporated.

Stir in black beans, quinoa, carrots, and 2 cups water. Cover and bring to a boil. reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Season with salt and pepper, if desired.

Preheat oven to 350 F. Pour liquid from tomatoes in bottom of baking dish.

Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover and bake another 15 minutes or until tops of peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

Preparation