Andes Mediterranean Quinoa Feta Stuffed Peppers

Ingredients

• 3 large bell peppers, halved lengthwise and seeded
• 1 cup quinoa
• 5 oz feta cheese, crumbled
• 1/3 cup pitted olives, chopped
• 2 tbsp olive oil
• 1/2 yellow onion, finely diced
• 2 garlic cloves, minced
• 1 cup baby spinach, chopped
• 1 tsp dried oregano
• 1 tbsp red wine vinegar
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. Heat the oven to 400F (200C). Rinse the quinoa in a fine sieve under cold water for 30 seconds, rubbing it with your fingers, to wash off the bitter saponin coating.
2. Simmer the quinoa in 2 cups salted water, covered, for 15 minutes, then take it off the heat and leave it covered for 5 minutes before fluffing with a fork.
3. Rub the pepper halves with 1 tablespoon of the oil and a pinch of salt, set them cut side down on a sheet pan, and roast for 15 minutes.
4. Roasting the peppers first is not optional: raw halves stuffed and baked stay crunchy and watery, and they leak liquid into the filling.
5. Meanwhile heat the remaining oil in a skillet and cook the onion with a pinch of salt for 5 minutes, then add the garlic and oregano for 30 seconds and the spinach until wilted.
6. Fold the onion mixture, the olives, the vinegar, and two-thirds of the feta into the quinoa. Season with salt and plenty of black pepper.
7. Turn the peppers cut side up, pack the filling in generously, and scatter the remaining feta on top.
8. Bake for 18 to 20 minutes, until the peppers are tender at the edge of a knife and the feta is browned in patches. Rest 5 minutes and finish with the fresh herbs.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.