VEGETARIAN STUFFED PEPPERS

• 4-6 large bell peppers

• 1/2 cup uncooked quinoa

• 2 tablespoons olive oil1 large onion, finely diced

• 1 teaspoon chopped garlic

• 2 cups corn kernels, preferably cut from fresh ears

• 1/4 cup currants or raisins

• 1/4 cup chopped green chile

• 1/4 cup chopped cilantro1 teaspoon ground cumin

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 cup white wine1 cup crumbled feta cheese

• 1/2 cup chopped scallions, for garnish

Preheat oven to 375 degrees. Lightly oil a baking pan big enough to hold the peppers. Bring a large pot of water to a boil. Slice the bell peppers in half through the stem, removing only the seeds and membranes. When the water is boiling, cook the peppers for 4 to 5 minutes, until just tender. Drain and refresh under cold water. Wipe dry with a clean kitchen towel and set aside. Cook the quinoa according to the package instructions, usually 1 cup quinoa to 2 cups water. Bring to a boil, then reduce heat and simmer for 15 minutes.

Heat the oil in a large skillet and add the onion and garlic. Cook over medium heat until the onion softens, about 5 minutes. Add the corn, raisins and the chile. Cook for 2-3 minutes. Add the cilantro, the cumin, the salt and the pepper. Stir to combine, then pour in the wine. Cook over medium-high heat until most of the wine has evaporated. Remove from heat and add the quinoa. Mix well.

Using an ice-cream scoop, place about 1/2 cup or more filling into each of the pepper halves.

Sprinkle the filling with the crumbled feta cheese. Add 1/2 cup of water to the pan around the peppers. Cover pan with foil. Bake covered for 30 minutes. Remove foil and continue to bake for 15 to 30 minutes until the edges of the peppers are crispy and the feta cheese is lightly browned. Sprinkle with the chopped scallions before serving.

Serves 4-6