Quinoa-stuffed bell peppers

• 4 red bell peppers
• 1/2 c. quinoa
• 1 c. chicken or vegetable stock
• 1/2 small onion, minced
• 3 cloves garlic, minced
• 2 t. cumin
• 6 oz. baby spinach
• 3 T. dried currants
• 1 T. brandy
• zest of one lemon
• 3 T. mint, chopped
• 3 T. parsley, chopped
• 2 T. pine nuts
• 3/4 c. Greek feta
• olive oil
• salt and pepper

1. Preheat oven to 425 degrees. Grease a 9″x13″ pan or casserole dish with olive oil. Soak the currants in brandy and a tablespoon of hot water.
2. Cut the bell peppers into third or quarters along the lobes to make little boats. Remove ribs and seeds, and finely dice two sections. Put the rest of the peppers into the dish and bake for 20 minutes or until cooked but not mushy.
3. In a small pot, cook the quinoa with the stock until cooked, about 30 minutes.
4. Saute the diced peppers and onions in olive oil until soft. Add garlic, pine nuts, lemon zest, and cumin and stir for 30 seconds. Add the spinach and currants (with liquid) and cook until the spinach is wilted. Take off the heat and stir in mint, parsley, quinoa, and a third of the feta. Season with salt and pepper.
5. Stuff the cooked peppers with the quinoa filling, and top with the remaining feta. Bake for about 25 minutes or until the feta browns. (You can also finish the peppers under the broiler to finish browning the cheese.)