- 4 yellow bell peppers
- 1 red onion, diced
- 1 cup soaked quinoa, rinsed
- 1 bunch scallions, sliced
- 3 ears fresh corn - slice the corn off the cob
- 1 bunch spinach
- 1 jalapeno chili, finely diced
- 1 garlic clove, diced
- ½ cup cilantro, chopped
- 1 tsp cumin
Stuffed Yellow Peppers:
It is best to rinse and then soak the quinoa in 2 cups water for at least 6 hours ahead of time. Quinoa will sprout “little tails”.
Rinse again and cover with water and bring to a boil. Once boiling, reduce the heat to low, stir and cover and let steam for 15 to 20 minutes.
Slice the vegetables (except peppers) into bite sized pieces. ‘Dry’ sauté with 2 – 3 tablespoons water (or more if needed) over medium heat starting with the scallions, onions, and chili. When onions become transparent add the corn, spinach, and seasonings.
When the spinach is wilted, add the quinoa, mix well and set aside.
Slice the peppers in half and remove the membranes and seeds. Place them in a baking dish, stuff them with the quinoa vegetable mixture, and bake at 400 degrees for 20 minutes.