Quinoa Stuffed Peppers

• Quinoa
• 3 cups vegetable or chicken stock
• 1.5 cups Quinoa
• 2 each Red, yellow, green bell peppers. Tops cut off and seeded
• vegetable oil for casserole dish and outside of peppers
• salt to taste
• .5 teaspoons cayenne pepper
• The Stuffing
• 2.5 tablespoons olive oil
• 1 medium onion, diced
• 2 cups butternut squash, finely diced
• 1 bunch spinach, blanched for 2 minutes, dried and chopped
• .5 cups shelled pumpkin seeds and more for garnish
• 2 cloves garlic, minced
• 6 ounces feta, crumbled
• 1/8 cup chopped fresh oregano
• 1/8 cup finely chopped thyme
• salt
• lemon juice
• .5 cups water

1. In a medium heavy saucepan, bring the 3 Cups stock to a boil and add quinoa. Cover and simmer until liquid is absorbed and quinoa is very tender. About 30 minutes. Set aside
2. Preheat oven to 400.rnOil the outside of the peppers and season the inside with salt and the cayenne pepper. rnTrim bottom of peppers so they stand up in the casserole dishrnOil the casserole dish
3. Heat the olive oil in a large pan. Saute the onion, garlic, squash, and pumpkin seeds until they begin to get tender. Add the quinoa, spinach, and herbs and continue to saute until blended. Add feta and mix well. Add a squeeze of lemon and Salt to taste.rnFill each pepper with the stuffing mixture and top with a few crumbles of feta and a few pumpkin seeds.
4. Place filled peppers in the prepared pan. Ad 1/2 C water or stock to pan and cover with foil. Bake 20-25 minutes until peppers are tender.

quinoa, vegetable, quinoa, red, vegetable oil, salt, cayenne pepper, olive oil, onion, butternut squash, minutes, garlic, feta, fresh oregano, thyme, salt, lemon juice, water

Taken from food52.com/recipes/23604-quinoa-stuffed-peppers (may not work)