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Yellow Peppers Stuffed with Quinoa, Corn and Feta Cheese

Yellow Peppers Stuffed with Quinoa, Corn and Feta Cheese Yellow Peppers Stuffed with Quinoa, Corn and Feta Cheese

This is a great dish to serve guests when you really want to impress them. Looks wonderful to the eye, especially using yellow and red peppers for some contrasting colours. And the taste is perfect for summer or any season. Very light and fresh with little bursts of flavors and textures.















2 cups water
2 tablespoons water
½ teaspoon kosher salt
1 pinch salt
1 cup quinoa
rinsed well
3 tablespoons olive oil, extra-virgin
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
2 cups corn
fresh or frozen, thawed, 3 ears
8 ounces spinach
½ cup cilantro
freshly chopped
4 ounces feta cheese
black pepper
freshly ground to taste
2 large red onion
thinly sliced
½ cup white wine
4 sweet bell peppers
yellow or orange


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.

Preheat oven to 400℉ (200℃).

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 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 dish es 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 to 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.


* not incl. in nutrient facts

Add review





Yeah this is a great dish.

about 11 years ago

Nutrition Facts

Serving Size 447g (15.8 oz)
Amount per Serving
Calories 46534% of calories from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 544mg 23%
Total Carbohydrate 23g 23%
Dietary Fiber 8g 32%
Sugars g
Protein 28g
Vitamin A 24% Vitamin C 594%
Calcium 19% Iron 35%
* based on a 2,000 calorie diet How is this calculated?


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