1 cup vegetable broth, low sodium
1/2 cup peeled, shredded carrots
2/3 cup quinoa
1/4 cup grated Parmesan cheese
4 red, yellow or orange bell peppers, about 2 pounds
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 cup finely chopped celery
1/2 teaspoon salt
1/4 cup chopped scallions
1/2 cup diced mushrooms, about 2 ounces
Bring the broth and quinoa to a boil in a 2-quart saucepan, stirring constantly. Reduce the heat and simmer, covered, 10 minutes. Fluff with a fork and put in a large bowl.
Preheat the oven to 375º F.
Lightly coat an 8-by-8-inch baking dish with cooking spray.
Cut the tops off the bell peppers and remove the core and seeds. Cut a very thin slice off the bottom of the bell peppers so they will stand upright.
Cook the peppers, in a large pot of boiling water, 3 minutes. Remove the peppers and drain, inverted, on paper towels.
Combine the remaining ingredients with the quinoa. Divide the mixture among the peppers. Place the peppers upright in the baking dish and bake 15 to 20 minutes.
Source: University of Michigan