Quinoa-Stuffed Peppers

quinoa is high in magnesium, which is known to reduce headaches and regulate blood sugar. And it's so versatile and not to mention yummy!

Makes: 4 servings   Prep: 10 min.   Cook: 16 min.    Bake: 55 min.

• 7 sweet peppers (red, orange and yellow)
• 1 c. whole grain quinoa
• 1 Tbs. olive oil
• 1 c. diced sweet onion
• 1 tsp. ground cumin
• 1/2 tsp. cinnamon
• 1 c. dried figs, roughly chopped
• 3/4 tsp. salt
• 1/4 tsp. pepper

1. Heat oven to 375 degrees. Seed and dice 1 of the peppers. Slice remaining 6 peppers from stem to bottom; seed.
2. In a medium lidded pot, bring 2 c. water to a boil. Stir in quinoa; return to a boil. Cover. Reduce to med.-low and cook 10 min. (depending on what brand you are using, cook 2/3 time shown on pkg.). Drain; set aside.
3. Return pot to stove; place over med. heat. Add olive oil. Stir in the 1 diced pepper and onion. Cook 5 min. Mix in cumin and cinnamon; cook 1 more min. Stir in figs, cashews, quinoa, salt and pepper. Fill pepper halves with quinoa mixture and place cut-side up in a 9 x 13 in. baking dish. Cover with foil and bake at 375 degrees for 25 min. Remove foil and bake another 30 min. or until peppers are tender.

NUTRITION FACTS: per serving: 482 CAL; 15 g FAT (2 g SAT); 12 g PRO; 83 g CARB; 13 g FIBER; 466 mg SODIUM; 0 mg CHOL.