Stuffed Bell Pepper

• 1 medium onion, finely chopped
• 2 Tablespoons olive oil
• 1 Tablespoon ground cumin
• 2 cloves garlic, minced
• 1 cup spinach, chopped
  
• 1 cup diced tomatoes
• 15 ounces black beans
• 3/4 cup quinoa, cooked
  
• 1 1/2 cups grated reduced-fat pepper Jack cheese
• 4 large red bell peppers, tops cut off, seeded and ribs removed

Preparation
1. Preheat over to 350°F while heating oil in saucepan over medium heat. Add onion and cook 5 minutes, or until soft. Add cumin and garlic, and saute 1 minute. Stir in spinach and tomatoes. Cook 5 minutes, or until most of the liquid has evaporated.
2. Stir in black beans, quinoa and cook for 3 minutes or until warm. Stir in cheese. Season with salt and pepper, if desired.
3. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour.