- 1 bell pepper, cut in half & cleaned
- ½ Tbsp. olive oil
- 4 spears cut asparagus
- ½ c. chopped onion
- 2 cloves chopped garlic
- ¼ c. chopped cilantro
- ½ c. frozen spinach
- ½ c. frozen sweet corn kernels
- ½ tsp. ground cumin
- ½ c. cooked quinoa (¼ c. dry cooked with ½ c. of water, expands to about ½ c. cooked)
- 1 oz. feta cheese
Cook ¼ c. dry quinoa with ½ cup of water until quinoa has softened & water is mostly absorbed. Set aside.
Cook spinach and corn according to directions on package and set aside.
Preheat oven to 400°F.
Saute chopped asparagus in olive oil. Add garlic, onions, and scallions and sautee until soft. Add cilantro and cook until wilted. Add spinach, corn, cumin, and quinoa. Season to taste with salt and pepper if desired.
Stuff cooked mixture into pepper halves and top with crumbled feta cheese. Bake in oven for 25 minutes. Serve and enjoy!