Stuffed Peppers with Quinoa and a Mediterranean Twist!

Quinoa, as you probably know is actually from South America - not the Mediterranean. However the rest of the stuffing is positively  Capri - artichokes, capers, lemon zest, roasted peppers etc, etc - I'm getting in the mood for Spring with the temperature touching 60 toady - JOY! 

I have discovered a misconception recently.  I've always prided myself that I feed my family a good deal of vegetables, when I examined this claim - I found I have come up short, very short!  So I'm determind to explore the world of the mighty vegetable and hope that my family will reap the rewards.  These stuffed peppers are a first step in that direction.

3 good sized peppers, cut in half, seeds and pith removed.
Olive oil
1 onion, finely chopped
3 sticks of celery, finely chopped
2 cloves garlic, finely chopped
1 tablespoon capers
2-3 roasted red peppers, chopped (jarred is fine)
3-4 artichoke hearts, chopped(jarred)
Fresh mint, chopped
1 cup toasted pine nuts
Juice and zest of a lemon
salt and pepper
a sprinkle of red pepper flakes
3/4 - 1 cup feta cheese

1 1/2 cups quinoa

Cook the quinoa according to the packet directions.  I used red and white quinoa.

Heat the olive oil in a large saute pan and saute the onion, celery, garlic, salt and pepper for approx 5 minutes.

Add the chopped roasted peppers, artichoke hearts, red pepper flakes, capers, zest and juice of the lemon and a tablespoon of chopped mint.  Continue to cook for a further 5 minutes.

Meanwhile, toast the pine nuts in a dry pan and set aside.

When the quinoa is cooked, add to the vegetable mixture.  Add a couple of tablespoons at a time, making sure there is not too much quinoa.  It there is any left, use as a side for another dish.

Add the pine nuts and combine.

Pour a couple of teaspoons of olive oil into an oven proof dish and grease thoroughly.

Pile the stuffing into the peppers and place the peppers into the greased dish. Top with feta cheese.

Cover the dish with aluminum foil.

Place in the oven for approximately 50 minutes or until the peppers are soft.

To serve sprinkle with a little more fresh mint and some more feta on hand.