Roasted Bell Peppers Stuffed With Quinoa

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Whole Foods Market
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1/2 pound sliced mushrooms

1/2 cup roasted, salted cashews

3/4 teaspoon ground cumin

1 red onion, chopped

1/4 pound baby spinach

7 bell peppers (1 cored, seeded and chopped; tops removed and reserved from remaining 6 then cored and seeded)

1 cup uncooked quinoa, rinsed and cooked according to package directions ( Learn to Cook: Quinoa )

1 tablespoon olive oil, plus more for oiling the pan

1/2 cup chopped parsley

1 1/2 teaspoons ground cinnamon

Salt and pepper to taste

1 cup chopped carrots

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