Vegetarian Stuffed Peppers

2/3 c quinoa, rinsed and drained
6 red or orange bell peppers
1 T olive oil
3/4 c diced carrot
1/2 red onion diced
1 10 oz package frozen spinach thawed and drained
1 15 oz can red kidney beans rinsed and drained
1 t chili powder
salt and pepper to taste
1/2 c grated mozzarella

Preheat oven to 350. Boil quinoa according to package directions. Remove pepper tops, stems and seeds. Bring a large pot of water to a boil and boil peppers for 5 minutes, then drain and set aside. Heat oil in a large skillet over medium heat. Add carrots and onion and saute until soft. Stir in spinach and beans. Season with salt and pepper. Remove from heat and mix in quinoa and chili powder. Fill peppers with quinoa mixture and place upright on a baking dish. Sprinkle with cheese. Add just enough water to form a very thin layer in the bottom of the dish. Bake 20 minutes or until tops are lightly browned. Serve immediately.