This is a really tasty recipe that I don’t cook nearly enough. Bell pepper halves are filled with a flavorful quinoa and spinach stuffing, with some feta crumbles thrown in for good measure. It is filling and wholesome. Served with a fresh green salad on the side, it makes the perfect dinner and leftover lunch the next day.
Here’s how I make this dish. First, I prepare the pepper “cups,” making sure to season them with a little olive oil and s+p. I want the peppers to have as much flavor as the stuffing. Then, I cook the quinoa and prepare the stuffing mixture. It all comes together pretty quickly.
Next, the peppers are stuffed. I add an extra drizzle of olive oil over the tops of the stuffed peppers and pour a few tablespoons of veggie broth (or water) in the bottom of the pan. I think the broth helps keep the peppers from drying out while baking. Pop it in the oven for about 30 minutes, until the tops are crispy and a little brown. Enjoy! ~Inge
Stuffed peppers with quinoa, spinach and feta
Adapted from Deborah Madison
I often prepare the pepper “cups” first so that they are waiting for me when the stuffing is ready. For the spinach, I usually use two entire bags of baby spinach leaves. It seems like a lot when you add it to the pan, but it really cooks down. Also, don’t forget to add the extra drizzle of olive oil before baking – it helps to brown and crisp up the tops!
1 cup quinoa, rinsed well
2 tablespoons olive oil
1 bunch scallions, thinly sliced
2 jalapenos, finely diced
1 garlic clove
1 teaspoon cumin
2 bags of baby spinach
½ cup chopped cilantro
1 container crumbled feta
4 bell peppers, whatever color you’d like
1. Bring 2 cups of water to a boil. Add ½ teaspoon salt, then the quinoa. Give it a stir, then cover and simmer over low heat about 15 minutes. The quinoa is cooked when most of the water has been absorbed and the grains reveal their spirals.
2. Prepare the pepper “cups” for stuffing. Slice the peppers in half lengthwise and cut out the membrane and seeds. Simmer them in some salted water for about 3-4 minutes. You just want to get them a little soft; don’t overcook them. Remove with tongs and set them in a baking dish. Drizzle a little olive oil over the peppers and season with salt and pepper.
3. Warm the olive oil in a large skillet. Add the scallions and jalapenos and cook for about 2 minutes. Then add garlic, cumin and spinach, along with 1-2 tablespoons water, if needed. When the spinach is wilted, add the cilantro, cooked quinoa and feta. Toss everything together and season with salt and pepper. Then, stuff the peppers with this quinoa mixture.
4. Preheat the oven to 400 degrees. Drizzle a tablespoon of olive oil over the peppers and pour a few tablespoons of veggie broth (or water) in the pan. Bake the dish (uncovered) for about 30 minutes until nice and brown on the tops. Enjoy!