Quinoa-Stuffed Peppers

1/2 cup quinoa (a rice-like grain available in natural-foods stores)
1 1/2 teaspoons olive oil, divided use
2 large bell peppers (any color)
1/4 cup shredded Parmesan cheese

Combine quinoa, 1 teaspoon olive oil and 1 cup water in a small saucepan over medium-high heat. Bring to a boil. Reduce heat to low, cover and cook, stirring occasionally, until water is absorbed, about 25 minutes. Heat oven to 350 degrees. Coat a baking sheet with 1/2 teaspoon olive oil. Cut peppers in half from stem to bottom; scoop out seeds and membranes. Place on baking sheet and roast 20 minutes. Fill roasted pepper halves with cooked quinoa. Top each with shredded cheese. Bake 15 minutes more.

Prep time: 30 minutes

Total time: 45 minutes

Servings: 4

Approximate values per serving: 128 calories, 4 g fat, 4 mg cholesterol, 5 g protein, 19 g carbohydrates, 2 g fiber, 99 mg sodium, 28 percent calories from fat.

Quinoa-Stuffed Peppers