Ingredients: |
Ingredients: 6 bell peppers
1 ½ cups cooked quinoa (1/2 cup uncooked)
2 T olive oil
1 yellow onion, diced
3 stalks of green onion chopped
1 cup corn kernels
4 garlic cloves, minced
2 (10 ounce) bags baby spinach finely chopped
2 roma tomatoes finely chopped
1/2 cup fresh dill, finely chopped
1/4 cup fresh parsley, finely chopped
1 teaspoon dried oregano
juice of 1 lemon
1 cup feta cheese
salt & pepper to taste
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Directions: |
Directions:Preheat the oven to 375°F and lightly grease the bottom of a large baking dish with one tablespoon of oil. Slice the peppers in half and remove the core cutting through the stem and leaving it on. Arrange the peppers upright in the baking dish and set aside.
Warm the other tablespoon of oil in a skillet over medium heat and sauté the garlic and onion for several minutes, until the onion is translucent.
In a large bowl, combine the vegetables and quinoa, herbs, salt & pepper and the sautéed vegetables. Stir in the feta and mix until everything is mixed well. If needed, add more herbs or seasoning to cater to your preferences.
Spoon the mixture into each pepper half until you have used all of the filling. Cover the baking dish with tinfoil and bake in the preheated oven for 20 minutes. Remove foil and bake for a further 10 minutes.
Allow to cool for 5-10 minutes before serving. Garnish with herbs or sprinkle with parmesan cheese and enjoy!
Another catering favourite, great for dinner parties or a crowd and can be done ahead. |
This recipe for MEDITERRANEAN QUINOA STUFFED PEPPERS is from