1.  Preheat oven to 450°. Cook quinoa as label directs.

2. Cut off tops of peppers starting ½-inch from stem ends of peppers; reserve tops. Remove seeds and inner membranes from peppers; place cut side up in 9-inch square baking dish. Bake 10 minutes or until slightly tender.

3. In medium bowl, stir walnuts, spinach, quinoa and ½ teaspoon salt; divide into peppers and sprinkle with cheese. Replace tops of peppers.

4. Bake peppers 10 minutes or until peppers are tender and slightly charred.

• 24 g Fat
• 4 g Saturated Fat
• 10 mg Cholesterol
• 474 mg Sodium
• 31 g Carbohydrates
• 7 g Fiber
• 6 g Sugars
• 0 g Added Sugars
• 13 g Protein