Recipe by: Janet and Greta Podleski from the cookbook Eat Shrink and Be Merry
Quinoa-stuffed peppers with shiitake mushrooms, spinach,green peas,feta and mint
Ingredients: 2 cups vegetable broth 1 cup quinoa 1/2 tsp each ground cumin,ground coriander, and curry powder 6 medium bell peppers in a variety of colors 1 tbsp olive oil 1 cup chopped onions 1 tsp minced garlic 3 cups chopped shiitake mushrooms 3 cups coarsely chopped baby spinach leaves 1/2 cup sweet green peas 1/2 cup crumbles light feta cheese (2 oz/57 g) 2 tbsp minced fresh mint leaves 1 tsp grated lemon zest 1/2 tsp freshly ground black pepper salt to taste
Directions: Combine vegetable broth, quinoa,coriander and curry powder in a medium pot. Bring to a boil. Reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered , until ready to use.
Trim the tops off bell peppers. Remove seeds and discard stems. Mince tops and set aside.
Heat olive oil in a deep, 10 inch skillet over medium heat. Add onions, reserve minced bell pepper tops and garlic. Cook and stir until vegetables begin to soften, about 4 minutes. Add mushrooms and continue to cook until mushrooms are tender, about 5 minutes. Add spinach and cook until wilted, about 2 minutes. Remove from heat.
In a large bowl, combine cooked quinoa with mushroom mixture,peas, feta, mint, lemon zest and black pepper. Mix well. Spoon filling onto bell peppers. Place peppers upright in a 9x13- inch baking pan. Cover loosely with foil. Bake at 375 degrees F for 25 minutes. Remove foil and continue baking until bell peppers are tender, about 10-to 15 more minutes. Serve hot.