Stuffed Pepper Method:

Blanch Spinach:

• Bring a large pot of water (1 to 2 qt) to a boil. Put spinach into boiling water for 30 sec. then remove and quickly place in cold water to stop the cooking process. Reserve.

Cook Quinoa:

• Rinse the grain briefly in cold water.  Cook as you would rice.  One cup of grain for 2 cups of water or other flavored liquid, such as stock or even vegetable juice.  
  
• Bring to a boil and then reduce the heat to a simmer.  Cook 10 -15 minutes or until the germ separates from the seed.
  

Make The Stuffing:

• Heat olive oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 additional minute. Stir in spinach and RoTel brand tomatoes & green chilies (reserve juice). Cook 5-10 minutes, or until most of liquid has evaporated.
• Stir in kidney beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup crumbled extra firm tofu. Season with salt and pepper.

Assemble And Bake:

• Preheat oven to 350°
• Pour reserved tomato liquid into bottom of baking dish.
• Cut the top off of each bell pepper and with a spoon remove the seeds and as much of the white membrane as possible, then rinse.
• Fill each bell pepper with heaping amount of the quinoa mixture, and place in baking dish.
• Cover with foil, and bake 1 hour.
• Uncover, top with 1 T of tomato spread and bake 15 minutes more, or until tops of stuffed peppers are browned.
• Let stand 5 minutes.
• Transfer stuffed peppers to serving plates, and sauce each with seasoned pan juices before serving.
• Note: any remaining stuffing can be frozen for later use.