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Preheat oven to 400°F. In a medium saucepan, bring broth to a boil. Add barley and quinoa. Return to boiling; reduce heat. Cook, covered, for 12 minutes or until tender. Drain, reserving cooking liquid; set aside.
In a large skillet, heat oil over medium-high heat. Add onion and garlic; cook and stir 2 minutes. Add mushrooms; cook and stir 4 to 5 minutes more or until mushrooms and onion are tender. Stir in 1/4 teaspoon each salt and black pepper, undrained tomatoes and spinach. Add quinoa mixture and 1/2 cup cheese; stir to combine. Remove from heat.
Cut peppers in half lengthwise. Remove and discard seeds and membranes. Sprinkle the insides of the peppers lightly with the remaining 1/8 teaspoon each salt and pepper. Fill the pepper halves with the quinoa mixture. Place the peppers, filled-sides up, in a 3-quart rectangular baking dish. Pour the reserved cooking liquid into the dish around the stuffed peppers.
Bake, covered, for 35 minutes. Divide the remaining 1 cup cheese among the tops of the peppers. Bake, uncovered, for 10 more minutes or until the peppers are crisp-tender and the cheese is browned.