Yellow Peppers Stuffed with Quinoa, Corn and Feta Cheese (#1895)
Main Vegetarian Healthy
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- 2 cups Water
- 2 tablespoons Water
- 1/2 tsp Kosher Salt
- 1 pinch Salt
- 1 cup Quinoa rinsed well
- 3 tablespoons Extra-Virgin Olive Oil 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 tsp Cumin ground
- 2 cups Corn fresh or frozen, thawed, 3 ears
- 8 oz Spinach
- 1/2 cup Cilantro freshly chopped
- 4 oz Feta Cheese diced
- 1 Black Pepper freshly ground to taste
- 2 large Red Onion thinly sliced
- 1/2 cup White Wine
- 4 Sweet Bell Peppers yellow or orange
- 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 400° f (200° c).
- 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 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 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.