
Yellow Peppers stuffed with quinoa, corn, and feta cheese

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Stuffed peppers may sound like winter fare, but its summer when peppers and corn are at their peak, and with this light, pretty filling, these peppers are absolutely appropriate for hot weather. Seasoned with cilantro, chiles, and cumin, and studded with corn and spinach, the quinoa is so compellingly good that you might just want to dive in and forget the peppers altogether. The peppers do, however, frame the quinoa in such a way as to give it the focus a main dish needs, and they look very pretty sitting on their bed of red onions. Omit the feta and these peppers are vegan. I like these peppers with black beans or a black bean soup and maybe some chard, even though theres spinach in the filling. For dessert, Id go for a soothing cinnamon ice milk with nut cookies or a plate of sliced melons. A New World Riesling, such as Bonny Doon Pacific Rim Riesling, would be the wine to quaff with this meal.
ingredients
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serves: 4
sea salt and freshly ground pepper
1 cup quinoa (rinsed well several times)
3 tablespoons olive oil
1 bunch of scallions (including 2 inches of the greens, thinly sliced into rounds)
2 jalapeno chiles (finely diced, seeded if desired)
1 clove garlic finely chopped
1 teaspoon ground cumin
2 cups (more or less) fresh or frozen corn kernels (from 3 ears corn)
1 bunch of spinach (leaves only, or 1/2 pound spinach leaves)
1/2 cup chopped cilantro
1/4 pound feta cheese, cut into small cubes
2 large red onions, thinly sliced into rounds
1/2 cup white wine (can be Riesling)
4 yellow and/or orange bell peppers
Servings Per Recipe: 4
Amount per Serving
Calories: 514
- Total Fat: 20.2 g
- Saturated Fat: 6.2 g
- Trans Fat: 0 g
- Cholesterol: 25.3 mg
- Sodium: 400.5 mg
- Total Carbs: 67 g
- Dietary Fiber: 9.9 g
- Sugars: 7.3 g
- Protein: 17.7 g
preparation

comments
Mommy_loves_to_cook
July 25, 2011