Yellow peppers Stuffed with Quinoa, Corn and Feta Cheese

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Want to impress your guests? These colorful sweet peppers stuffed with fresh corn and the ancient grain quinoa (you could use rice as a replacement) will leave them bedazzled. It does take time to prepare but is well worth the results. The texture of the stuffing is and bursts of flavor from the variety of ingredients are guaranteed to win accolades.

Yellow peppers Stuffed with Quinoa, Corn and Feta Cheese
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Yellow peppers Stuffed with Quinoa, Corn and Feta Cheese Yellow peppers Stuffed with Quinoa, Corn and Feta Cheese add your photo of this recipe!
120 min. Prep: 30 min. Cook: 90 min.
465 calories/serving (approx.)
lovingfruits
4 servings suggest servings

Ingredients

2cups water
2tablespoons water
1/2teaspoon kosher salt
1pinch salt
1cup quinoa rinsed well
3tablespoons olive oil, extra-virgin divided
1bunch scallions, spring or green onions including 2 inches of the greens, thinly sliced
2each jalapeno peppers finley diced, seeded if desired
1clove garlic finely chopped
1teaspoon cumin ground
2cups corn kernels fresh or frozen, thawed, 3 ears
8ounces spinach leaves
1/2cup cilantro freshly chopped
4ounces feta cheese diced
1x black pepper freshly ground to taste
2large red onions thinly sliced
1/2cup white wine
4each sweet bell peppers yellow or orange

Directions

Bring 2 cups water to a boil in a medium saucepan.

Stir on 1/2 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.

Preheat oven to 400F.

Heat 1 tablespoon oil in a wide skillet over medium heat.

Add scallions and jalapenos; cook, stiring, 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 and feta; toss to combine.

Seanson with pepper.

Wipe out the skillet, add 1 tablespoon oil and heat over medium-high.

Add onions and cook, stirring frequently, until they start to color around the edges, 3-5 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 poeppers.

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, 4-8 minutes.

Transfer to a cutting board with a slotted spoon, fill 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.

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