This is an amazing main course vegetarian dish. Seasoned with cilantro, jalapenos, and cumin, and loaded with corn, spinach, quinoa, and feta. You won’t mind going meatless with this recipe. It would be great to serve a chilled summer soup like gazpacho for a starter. If you want to go completely vegan, just omit the feta, the quinoa packs plenty of protien. Don’t skimp on the pickled onions–that’s the best part!!
Recipe taken directly from Vegetarian Suppers by Deborah Madison. (I found a copy at Half Price Books in Dallas–I’m sure it can be found on Amazon.)
PEPPERS STUFFED WITH QUINOA, SPINACH, CORN, AND FETA
sea salt and freshly ground pepper
1 cup of quinoa rinsed well several times
3 tablespoons olive oil
1 bunch of scallions including 2 inches of the greens sliced
2 jalapeno chiles, finely diced, seeded if necessary
1 clove garlic finely chopped
1 teaspoon ground cumin
2 cups, more or less of fresh or frozen corn (2 or 3 ears)
1 bunch of spinach, leaves only, or 1/2 pound of spinach leaves
1/2 cup chopped cilantro
1/4 pound feta cheese crumbles
2 large red onions thinly sliced
1/2 cup white wine for deglazing
4 yellow or orange peppers
1) Bring 2 cups of water to a boil. Add 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 germs, about 15 minutes.
2) 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 two tablespoons of water. When the spinach is wilted, add the cilantro, cooked quinoa, and feta. Toss everything together, taste for salt, and season with pepper.
3) 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.
4) 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 or 5 minutes, and remove. Fill them with the quinoa and set them in the baking dish. Drizzle with remaining olive oil.
5) Place baking dish in a preheated 400 degree oven and bake until heated through, 20 to 30 minutes. Switch on the broiler for the last little bit until the tops brown. Serve hot or at room temperature.