Quinoa Stuffed Peppers

5 large bell peppers, tops/ribs/seeds removed
1 cup dry quinoa
1/2 lb ground turkey, chicken, pork or beef
small onion, sliced
2 cloves garlic
2 cups fresh spinach (or 1/2 cup frozen chopped)
1 tsp Italian seasoning
2 cups marinara or tomato sauce + 1 tsp Italian seasoning
1 cup shredded mozzarella

Heat oven to 350 degrees.

Place peppers in a glass baking dish cut side down with 1/2" water in the bottom and steam in the microwave about 6 minutes until tender. Remove from pan and set upside on paper towels. Dry baking dish.

Cook quinoa to package directions. I use an electric rice cooker and it takes about 20 minutes.

In a saute pan brown meat (stirring only as needed to prevent burning), seasoning with salt and pepper to taste. Add onion and garlic and cook a couple minutes until translucent. Add spinach and cook until wilted. Mix with cooked quinoa. Place peppers in baking dish cut side up and fill with the quinoa mixture.

Divide sauce equally over peppers and bake for 30 minutes. Remove from oven and spoon juices back over/into peppers, and top with mozzarella. Bake another 15 or so minutes until cheese is bubbly.