Roasted Peppers Stuffed with Creamy Cilantro Quinoa and Sweet Corn Lime Sauce

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the red bell pepper halves on a baking tray, brush them with 1 tablespoon olive oil, season with a pinch of salt and black pepper, and roast for 15 minutes until they start to soften.

2. 2

   Meanwhile, place the white quinoa and water in a saucepan with a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes or until the quinoa is tender. Remove from the heat and let it rest for 5 minutes.

3. 3

   Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the yellow onion for 4 minutes. Add the garlic, ground cumin, and sweet paprika, and cook for 1 more minute.

4. 4

   Add the fresh spinach and 100 g (about 3/4 cup) of the sweet corn to the skillet. Cook for 2 minutes until the spinach wilts. Stir in the cooked quinoa, cream cheese, half of the feta cheese, half of the fresh cilantro, the lime zest, and 1 tablespoon lime juice. Mix well until creamy. Adjust with salt and black pepper.

5. 5

   Fill the roasted pepper halves with the quinoa mixture and return them to the tray. Bake again at 220°C / 425°F for 15 more minutes, until heated through and lightly golden on top.

6. 6

   While they bake, make the sauce. Place the remaining sweet corn, vegetable broth, the remaining lime juice, and a pinch of salt in a blender. Blend until smooth. For an even silkier texture, warm it in a small saucepan for 2 to 3 minutes without bringing it to a strong boil.

7. 7

   Serve each portion with sweet corn sauce on the plate, set the stuffed peppers on top, and finish with the remaining feta cheese, the remaining fresh cilantro, and a little black pepper.