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Quinoa Stuffed Peppers with Spinach, Feta, Apples and Raisins
4 bell peppers, any color
1 tablespoon olive oil
1 small onion, chopped
1 cup quinoa
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon garam masala spice
½ teaspoon turmeric
pinch of cayenne pepper (optional)
½ teaspoon salt
4 cups fresh spinach (or about ½ cup chopped frozen spinach
½ cup skinned and diced apple
¼ cup raisins
½ cup crumbled or cubed feta cheese
salt and cayenne to taste
4 tablespoons of sour cream
Chopped cilantro for garnish
If the peppers are small, cut ½" off the top and scoop out the ribs and seeds. If the peppers are large and long, cut off the top and cut in half lengthwise (the stuffing will scooped on top as opposed to stuffed. Pre cook the cut peppers by dropping in boiling water for 3-5 minutes or until just cooked but still firm.
In a medium saucepan sauté the onion over medium high heat in the olive oil for 3 minutes or until wilted and lightly browned. Add the garlic, uncooked quinoa, cumin, garam masala, and turmeric. Sauté for 2-3 minutes to lightly toast the quinoa. Add the chicken stock, salt and bring to a boil. Lower the heat and cover. Simmer for 15-20 minutes or until the stock is absorbed and the quinoa is cooked. Quinoa is cooked when you see a white ring separating from the grain and it is soft to the bite. Add the spinach to the hot quinoa and stir until wilted. Add the apple, raisins and feta. Season to taste with salt and cayenne pepper. (Can be made a day in advance)
Spoon the mixture into the peppers. Bake for 15-20 minutes at 350 degrees or microwave for about 5 minutes until hot throughout. Garnish with sour cream and chopped cilantro.