Stuffed Peppers

This is an excellent, super cheap, super easy recipe. The peppers are stuffed with quinoa, feta, spinach, scallions, and corn. They are fragrant and mildly spicy, but the feta tames a lot of that spice. They rest on a bed of white wine deglazed red onions which adds to the appeal and fragrance. I've had them for lunch or dinner for the past 5 days now and have not grown sick of them, so that says something, right?

Heres what you'll need;

1 cup Quinoa, rinsed
3 tbsp Olive Oil
1 bunch Scallions
2 Jalapenos diced (keep the seeds for spice)
1 Garlic Clove (I always triple what the recipe calls for, so 3 is better to me)
1 tsp ground Cumin
2 cups fresh or frozen Corn
1 bunch Spinach
1/2 cup chopped Cilantro
1/4 lb Feta (diced into cubes)
2 large Red Onions
1/2 cup White Wine
4 Bell Peppers (recipe calls for yellow and orange, but I like to mix it up)

1. Cook quinoa in a rice cooker or add to 2 cups boiling water and then let simmer covered for 15 minutes.
2. Heat 1/2 of the oil in a skillet. Cooke scallions and jalapenos for 2 minutes then add the garlic, cumin, corn, and spinach with 2 tbsps of water. When spinach wilts add cilantro, quinoa, and feta. Toss together and season with pepper. (I don't use salt, but you can here).
3. Heat 1 tbsp of oil in skillet. Saute onions until colored at the edges after several minutes. Pour in wine, and deglaze the pan, stirring the onions. Season with pepper (and salt if you wish). Distribute in the bottom of your baking pan.
4. Slice peppers in half keeping the stems. Deseed. Simmer in water until slightly soft. 4-5 minutes. Fill the peppers with the quinoa mix. Drizzle a little olive oil over the peppers.
5. Bake in oven preheated to 400 degrees 20-30 minutes or until heated throughout. Switch to broil and brown the tops a little.

Then feast!