Peppers Stuffed With Quinoa, Corn And Feta Cheese

Name: Peppers Stuffed With Quinoa, Corn And Feta Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 t sea salt; 1 cup quinoa, rinsed well several times; 3 T Olive oil (divided use); 1 bunch scallions including 2 inches of the greens thinly sliced into rounds; 2 jalapeno chiles, finely diced and seeded if desired; 1 garlic clove finely choped; 1 t ground cumin; 2 Cups or more frozen corn Or 3 ears of fresh corn kernals; 1 bunch spinach leaves only or 1/2 lb leaves; 1/2 cup chopped cilantro; 1/4 lb cubes feta; fresh ground pepper to taste; 2 Large red onions thinly sliced into rounds; 1/2 cup white wine (riesling works well); 4 yellow or orange peppers

Servings: persons

1/2 t sea salt
1 cup quinoa, rinsed well several times
3 T Olive oil (divided use)
1 bunch scallions including 2 inches of the greens thinly sliced into rounds
2 jalapeno chiles, finely diced and seeded if desired
1 garlic clove finely choped
1 t ground cumin
2 Cups or more frozen corn Or 3 ears of fresh corn kernals
1 bunch spinach leaves only or 1/2 lb leaves
1/2 cup chopped cilantro
1/4 lb cubes feta
fresh ground pepper to taste
2 Large red onions thinly sliced into rounds
1/2 cup white wine (riesling works well)
4 yellow or orange peppers

1
Bring 2 cups water to a boil
2
Add 1/2 t salt then the quinoa. Give it a stir, then cover and simmer over low heat until the grains are tender and reveal their sprialed germ about 15 minutes
3
Warm half the oil in a wide skillet (wok works well) Add the scallions and chiles cook over medium heat about 2 minutes then add the garlic, cumin, corn and spinach along with 2 T water. When the spinach is wilted add the cilatro, quinoa and feta.
4
Toss everything together, taste for salt, and season with pepper. Heat a T of oil in another skillet. Add the onions and saute stirring frequently till they start to color around the edges. Pour in the wine and deglaze the pan giving the onions a stir as you do so. Season with Salt and Pepper and distribute in baking dish. Slice peppers in half lenghtwise and remove membranes and seeds. Simmer in salted water until tender to the touch of a knife but not overly soft (4-5 minutes) Remove and fill with the quinoa mixture and set them in the baking dish on top of onions. Drizzle remaining oil on top. Place in preheated 400 degree over and heat throughly 20-30 minutes then switch to broil and brown tops

1036

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 t sea salt, 1 cup quinoa, rinsed well several times, 3 T Olive oil (divided use), 1 bunch scallions including 2 inches of the greens thinly sliced into rounds, and more.

Yes, Peppers Stuffed With Quinoa, Corn And Feta Cheese falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peppers Stuffed With Quinoa, Corn And Feta Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions