Vegetarian Stuffed Bell Peppers by LorettaMach
1/2 cup of quinoa
4 yellow, orange, or red bell peppers ( sliced in half lengthwise)
3 Tablespoons olive oil
1/4 cup red onion or shallots, diced
1/2 fresh chile pepper ( seeded and minced)
2 to 3 cloves garlic, chopped finely
1 1/2 cups fresh corn kernels or (can chickpeas)
4 cups spinach, washed well, stemmed, and chopped, or ( chard or kale)
1/4 cupt chopped fresh cilantro, parsley, or basil
salt and pepper
1/2 cup feta cheese crumbled ( queso fresco, ricotta, or goat cheese)
In a small saucepan, bring 1 cup of water to a boil for the quinoa. Add a pinch of salt, and then add the quinoa. Stir, then cover and simmer over low heat until the grains are tender and begin to look starry and luminescent, about 15 minutes. Turn off the heat and set aside.
Remove the seeds and membranes of the peppers. In a large saucepan, bring 6 cups of water and 1 teaspoon of salt to a lively simmer. Add the pepper halves and simmer until slightly tender, about 5 minutes. Remove the peppers and drain and excells water . Transfer to a baking dish for later.
In a large skillet, heat 2 Tablespoons of the oil. Add the onion and chile pepper, and cook over mediium heat for 3 minutes, until slightly softened.
Other Info (pictures, nutrition, etc)