Peppers Stuffed With Quinoa, Corn And Feta Cheese

  1. Bring 2 cups water to a boil
  2. Add 1/2 t salt then the quinoa. Give it a stir, then cover and simmer over low heat until the grains are tender and reveal their sprialed germ about 15 minutes
  3. Warm half the oil in a wide skillet (wok works well) Add the scallions and chiles cook over medium heat about 2 minutes then add the garlic, cumin, corn and spinach along with 2 T water. When the spinach is wilted add the cilatro, quinoa and feta.
  4. Toss everything together, taste for salt, and season with pepper. Heat a T of oil in another skillet. Add the onions and saute stirring frequently till they start to color around the edges. Pour in the wine and deglaze the pan giving the onions a stir as you do so. Season with Salt and Pepper and distribute in baking dish. Slice peppers in half lenghtwise and remove membranes and seeds. Simmer in salted water until tender to the touch of a knife but not overly soft (4-5 minutes) Remove and fill with the quinoa mixture and set them in the baking dish on top of onions. Drizzle remaining oil on top. Place in preheated 400 degree over and heat throughly 20-30 minutes then switch to broil and brown tops

salt, quinoa, olive oil, scallions including, jalapeno chiles, garlic, ground cumin, corn, spinach leaves, cilantro, feta, fresh ground pepper, red onions, white wine, orange peppers

Taken from www.epicurious.com/recipes/member/views/peppers-stuffed-with-quinoa-corn-and-feta-cheese-50015976 (may not work)

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