Saturday, January 23, 2010

Quinoa-Feta Stuffed Roasted Sweet Peppers

2 cups water
1 cup uncooked quinoa, rice, couscous, or other small grain or pasta
4 sweet peppers (I used one each of yellow, orange, red, and green), halved and seeded
2 TBSP olive oil
1 bunch green onions, thinly sliced (white and green portions)
2 tsp dried basil
2 tsp Italian seasoning
2 tsp salt
1/2 tsp freshly-ground black pepper
2 tomatoes, diced (I used home-canned diced tomatoes from our garden)
1 cup crumbled feta cheese (or more...mmmm...)

1. Preheat oven to 400 degrees F (200 degrees C).  Lightly grease a baking sheet.
2. Cook quinoa in water (I used a rice cooker, but you could do this on the stove).
3. Place the peppers cut-side down on the prepared baking sheet.  Roast 25-30 minutes in the preheated oven, or until tender and skin begins to brown.
4. While the peppers are roasting, heat oil in a medium skillet over medium-high heat.  Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2-3 minutes.  Stir in the tomatoes and cook for 5 minutes.  Spoon into the cooked quinoa.  Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
5. Return the stuffed peppers to the oven for 5-15 minutes, or until heated through.  Serve immediately.

Yield:  4 servings

NOTE:  This recipe would be delicious with sliced green olives added with the feta.  1/3 cup, perhaps?  Mmm. 

Heavily-modified recipe adapted from

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