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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Peppers Stuffed with Quinoa, Corn and Feta Cheese Recipe

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This recipe for Peppers Stuffed with Quinoa, Corn and Feta Cheese is from The D'Argenio Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 red peppers
1 c. quinoa, rinsed well
3 Tbsp olive oil (divided use)
1 bunch scallions, including 2 inches of greens, sliced into rounds
1 jalapeno chilies, diced
1 clove garlic, chopped
1 tsp ground cumin
2 c. frozen corn
1/2 lb. spinach leaves
1/2 c. cilantro, chopped
1/4 lb. feta cheese, crumbled
2 large red onions, sliced
1/2 c. white wine
Directions:
Directions:
Bring 2 cups of water to a boil. Add quinoa. Stir, then cover and simmer over low heat about 15 min. until grains are tender and reveal the spiraled germ.
Warm half of oil in a large skillet. Add scallions and chilies and cook approx 2 min. Add garlic, cumin, corn and spinach, along with 2 Tbsp water.
When spinach is wilted, add cilantro, quinoa and feta. Toss together, season with salt and pepper. Set aside.
In another skillet saute red onions in rest of oil until they start to color around the edges after several min. Pour in wine to deglaze the pan, stirring.
Place in a baking dish large enough to hold the peppers.
Slice the peppers in half lengthwise without removing stems. Cut out membranes and seeds. Simmer in water until tender but not too soft, 4 to 5 min., and remove. Fill with quinoa mixture and set in baking dish.
Bake at 400º until heated through, 2o to 30 min. Then switch to broil and brown the tops. Serve hot or at room temperature.
Number Of Servings:
Number Of Servings:
4

 

 

 

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