Spinach Artichoke Quinoa Stuffed Bell Peppers Recipe

Ingredients For Spinach Artichoke Quinoa Stuffed Bell Peppers Recipe

• 1 cup Uncooked Quinoa Or Rice, Thoroughly Rinsed And Drained
• 2 cup Reduced Sodium Vegetable Stock Or Sub Waterslightly Less Flavorful
• 5 Large Red Bell Peppers, Halved, Seeds And Membranes Removed
• 2 teaspoon Extra virgin olive oil
• 20 ounce Spinach Leaves Fresh Or Frozen
• 3 Cloves Minced Garlic
• 0.5 teaspoon Dried Basil
• 0.5 teaspoon Kosher salt
• 0.25 teaspoon Ground black pepper
• 1 can Artichoke Hearts, Drained And Chopped
• 2 tablespoon Finely Chopped Fresh Parsley
• 1 cup Freshly Grated Part Skim Mozzarella Provolone, Or Similar Melty Italian Cheese
• 0.5 cup Non fat plain greek yogurt