Preheat oven to 350°F.
Rinse quinoa and cook according to package directions.
Meanwhile, dice onion, mince garlic, and shred carrots. Grate the cheese. Drain tomatoes, reserving liquid; drain and rinse beans and set aside.
Heat a very large skillet over medium. Sauté onion for 5 minutes. Add cumin and garlic; sauté 1 minute more.
Add tomatoes and spinach to the skillet; cook for 5 minutes. Stir in beans, cooked quinoa, and carrots. Heat for a few minutes more, then stir in 4 ounces cheese. Season with salt and pepper.
Pour the reserved liquid from the tomatoes into a 9x13 baking dish.
Cut tops off the bell peppers and remove the inner ribs and seeds with a spoon.
Fill each pepper with a heaping amount of quinoa mixture and place in the prepared baking dish. Cover with foil and bake for 30 minutes or until peppers are soft.
Uncover and sprinkle with remaining cheese; bake 5 minutes more until cheese has melted. Let stand 5 minutes, then drizzle with pan juices.
Serve peppers with kiwi on the side.