Yellow Peppers Stuffed with Quinoa, Corn and Feta
Prep Time
30 min
Cooking Time
90 min
Yields
4
Ingredients
| 2 | cups | water | |
| 2 | tablespoons | water | |
| ½ | teaspoon | kosher salt | |
| 1 | pinch | salt | * |
| 1 | cup | quinoa rinsed well | |
| 3 | tablespoons | olive oil, extra-virgin divided | |
| 1 | bunch | scallions, spring or green onions including 2 inches of the greens, thinly sliced | * |
| 2 | jalapeño pepper finley diced, seeded if desired | * | |
| 1 | clove | garlic finely chopped | |
| 1 | teaspoon | cumin ground | |
| 2 | cups | corn fresh or frozen, thawed, 3 ears | |
| 8 | ounces | spinach | |
| ½ | cup | cilantro freshly chopped | |
| 4 | ounces | feta cheese diced | |
| black pepper freshly ground to taste | * | ||
| 2 | large | red onion thinly sliced | |
| ½ | cup | white wine | * |
| 4 | sweet bell peppers yellow, orange and/or red | * |
| 2 | tablespoons | raisins | * |
| 2 | tablespoons | roasted, salted sunflower seeds | * |
Directions
Bring 2 cups water to a boil in a medium saucepan. Stir on ½ teaspoon salt and quinoa.
Reduce to a simmer, cover and cook until the grains are tender and reveal their spiraled germ, about 15 minutes.
Meanwhile, bring a large pot of water to a boil. Cover and reduce heat to a simmer. Can be made ahead of time.
Slice peppers in half lengthwise without removing the tops or stems; remove the inner membranes and seeds.
Drop the peppers into the simmering water and cook until tender when pierced with the tip of a knife but not overly soft, 4 to 8 minutes.
Preheat oven to 400℉ (200℃).
Heat 1 tablespoon oil in a wide skillet over medium heat. Add onions and cook, stirring frequently, until they start to color around the edges, 3 to 5 minutes.
Pour in wine and stir with a wooden spoon, scraping up any bits stuck to the bottom of the pan.
Season with a pinch of salt and pepper and transfer to one large or two medium baking dishes large enough to hold the peppers.
Wipe out skillet. Heat 1 tablespoon oil over medium heat. Add scallions and jalapenos; cook, stirring, until softened, about 2 minutes.
Add garlic, cumin, corn, spinach and 2 tablespoons water and cook, stirring occasionally, until the spinach is wilted, about 1 minute.
Transfer the vegetables to a large bowl. Add the quinoa, cilantro, raisins, sunflower seeds and feta; toss to combine. Season with pepper.
Fill peppers with the quinoa mixture and place in the baking dish (or dishes). Drizzle the remaining 1 tablespoon oil over the peppers.
Bake the peppers until heated through, 20 to 30 minutes. Switch heat to broil; cook until tops are browned, about 4 minutes. Serve hot, warm or at room temperature.