Meatless Mondays: Stuffed Peppers
After indulging over the holidays, I found a lighter recipe from our database that you can feel a little better about eating.
Peppers Stuffed with Quinoa, Corn and Feta Cheese
Yield: Serves 4
1/2 teaspoon sea salt, plus more to taste
1 cup quinoa, rinsed well several times
3 tablespoons olive oil (divided use)
1 bunch of scallions, including 2 inches of the greens, thinly sliced into rounds
2 jalapeno chiles, finely diced, seeded if desired
1 garlic clove, finely chopped
1 teaspoon ground cumin
2 cups, more or less, fresh or frozen corn kernels (from 3 ears of corn)
1 bunch spinach, leaves only, or 1/2 pound spinach leaves
1/2 cup chopped cilantro
1/4 pound feta cheese, cut into small cubes
freshly ground pepper
2 large red onions, thinly sliced into rounds
1/2 cup white wine (can be riesling)
4 yellow and/or orange bell peppers
Bring 2 cups of water to a boil. Add the 1/2 teaspoon salt, then the quinoa. Give it a stir, then cover and simmer over low heat until the grains are tender and reveal their spiraled germ, about 15 minutes.
Warm half the oil in a wide skillet. Add the scallions and chiles, cook over medium heat for about 2 minutes, then add the garlic, cumin, corn and spinach, along with 2 tablespoons water. When the spinach is wilted, add the cilantro, quinoa and feta. Toss everything together, taste for salt, and season with pepper. Heat a tablespoon of oil in another wide skillet. When hot, add the onions and saute, stirring frequently, until they start to color around the edges, after several minutes. 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 a baking dish or two large enough to hold the peppers.
Slice the peppers in half lengthwise without removing the tops or stems, then cut out the membranes and seeds. Simmer them in salted water until tender to the touch of a knife but not overly soft, 4 to 5 minutes, and remove. Fill them with the quinoa and set them in the baking dish or dishes.
Preheat the oven to 400 degrees. Drizzle the rest of the oil over the peppers and bake the peppers until heated through, 20 to 30 minutes, then switch the heat to broil and brown the tops. Serve hot, warm or at room temperature.
Per serving: 520 calories, 17 grams protein, 20 grams fat, 6 grams saturated fat, 73 grams carbohydrate, 10 grams fiber, 25 milligrams cholesterol, 665 milligrams sodium
From "Vegetarian Suppers From Deborah Madison's Kitchen," by Deborah Madison
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