ARCHIVE: Quinoa-Stuffed Peppers

Quinoa-Stuffed PeppersApril, 2006Serves 66 medium bell peppers, varied colors (choose flat-bottomed ones)1 cup quinoa, well rinsed and drained2 cups water2 tablespoons olive oil1 small onion, chopped (about 1 cup)1 clove garlic, minced1/4 cup pine nuts1 teaspoon ground cumin1 small zucchini, chopped4 ounces spinach leaves, sliced2 tablespoons chopped fresh oregano1/4 teaspoon sea salt4 ounces crumbled feta cheese, divided1. Bring a large pot of water to a boil. Meanwhile, carefully cut around bell pepper stems to create a hole large enough to remove seeds and ribs. Cut an additional half inch or so off the top; chop these pieces and set aside.2. When water boils, submerge bell peppers and simmer for about 5 minutes. Drain in a large colander, or set upside down on paper towels.3. Combine quinoa and water in a medium saucepan; bring to a boil, reduce heat, cover, and simmer for 15 minutes.4. In a large skillet, heat olive oil over medium heat. Add onion and garlic; stir for 5 minutes. Add reserved chopped bell pepper and stir for another 5 minutes. Add pine nuts and cumin and stir for 1 minute, then add zucchini, spinach, oregano, and salt. Stir for 3 minutes, then add cooked quinoa and half the feta cheese.5. Preheat oven to 425°. Set peppers in a large rectangular baking dish coated with cooking spray or lined with parchment paper. Fill each pepper with quinoa mixture. Sprinkle remaining feta over tops. Bake for 20 minutes. Serve warm.Make-ahead tip: Assemble and refrigerate; allow an extra 5-10 minutes for cooking.FUNctional Kitchen is provided by James Rouse, ND, and Debra Rouse, ND.PER SERVING: 279 cal, 46% fat cal, 14g fat, 4g sat fat, 17mg chol, 9g protein, 31g carb, 5g fiber, 335mg sodium