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September and October are unique months, when summer vegetables haven’t disappeared but fall greens are abundant. This easy but impressive dish takes advantage of the bounty at the farmers market and is just as good to eat as it is to look at.

Amend the filling ingredients to suit your tastes. Make an extra half cup of quinoa if you want leftovers!

Serves four.

4 large red peppers
1 cup quinoa
2 cans of tuna packed in olive oil, drained
1 can of green olives, drained and chopped
1 cup crumbled feta, with two tablespoons reserved
3 cups baby spinach, chopped
1/2 cup Greek yogurt
Olive oil
Garlic powder
Salt and pepper

1. Preheat oven to 400.
2. Slice tops off peppers. Discard seeds and white membranes.
3. Place peppers and tops on baking tray, and sprinkle with olive oil and salt. Place in oven and roast until almost soft, about 20 minutes.
4. While peppers are roasting, put quinoa in a pot with two cups of water. Add teaspoon each of salt and garlic powder and bring to boil. When water is boiling, reduce heat a teensy bit and let simmer until all water is absorbed, about 15 minutes.
5. When quinoa is ready, fluff with fork, then stir in tuna, olives, spinach, feta and yogurt. Season with salt and pepper to taste.
6. Remove peppers from oven, then fill with quinoa mixture and top with reserved feta. Replace pepper tops.
7. Roast for another 5-7 minutes until cheese is melted. Serve alongside greens.