Quinoa-Stuffed Peppers

5 medium, mixed bell peppers (red, green, yellow and/or orange) , tops cut off and seeds/ribs removed from centers

2 cups water

1 cup ivory or red quinoa

1 teaspoon MAGGI Instant Chicken Flavor Bouillon

12 ounces (3 links) spicy lean Italian turkey sausage , casings removed

1 cup chopped onion

1 tablespoon finely chopped garlic

1 can (14.5 ounces) diced tomatoes with juice , undrained

2 cups fresh baby spinach leaves

5 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese , divided

PREHEAT oven to 350° F.

PLACE peppers in 9-inch-square or round microwave-safe baking dish. Microwave on HIGH (100%) power for 5 minutes or just until tender. Set aside.

COMBINE water, quinoa and bouillon in medium saucepan. Bring to a boil; reduce heat to low. Cover; cook for 15 to 18 minutes or until water is absorbed. Remove from heat.

COOK sausage, onion and garlic in large, nonstick skillet over medium-high heat, stirring frequently to crumble sausage, for 8 minutes or until sausage is no longer pink and onion is tender. Stir in cooked quinoa, tomatoes and juice and spinach. Spoon mixture evenly into peppers (about 1 cup per pepper). Sprinkle 1 tablespoon cheese over filling in each pepper.

BAKE for 15 minutes or until cheese is melted and peppers are heated through.