Quinoa-Stuffed Bell Peppers

My jeans are telling me that it's time to stop eating so much refined sugar, white flour, and red meat.  And when they tell me things like that, I listen.  

Our move to Thailand was pushed back a week because my husband got really sick, so for our last week in the US I'm loading up on whole grains, good fats, and vegetables.  This recipe fits the bill perfectly.  Quinoa is my favorite whole grain because it's versatile and cooks quickly.  A little feta is thrown in for good measure and great flavor.  And stuffed peppers just look so nice and well-presented!

(Adapted from Delicious Living)

3 medium bell peppers (any color works - but red is my favorite)
1 cup quinoa, well rinsed and drained
2 cups water
2 tablespoons olive oil
1 small onion, chopped (about 1 cup)
3 cloves garlic, minced
1/4 cup pine nuts
1 teaspoon ground cumin
1 small zucchini, chopped
a nice handful of spinach leaves, sliced thinly
2 tablespoons chopped fresh oregano
1/4 teaspoon sea salt
4 ounces crumbled feta cheese

Bring a large pot of water to a boil. 

Cut the peppers in half lengthwise and remove the seeds and veins

When water boils, submerge bell peppers and simmer for about 5 minutes. Drain in a large colander, or set upside down on paper towels.

Combine quinoa and water in a medium saucepan; bring to a boil, reduce heat, cover, and simmer for 15 minutes.
In a large skillet, heat olive oil over medium heat. 

Add onion and garlic; stir for 5 minutes. 

Add pine nuts and cumin and stir for 1 minute, then add zucchini, spinach, oregano, and salt. Stir for 3 minutes, then remove from heat and add cooked quinoa and feta cheese.


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.

Bake for 20 minutes. 

Serve warm.