Grilled Salmon and Stuffed Bell Peppers

This dinner is mostly prepared on the BBQ which is a nice treat for a warm summer evening. It's also a little bit more time consuming than most of my dinners and also involved many ingredients which can be a bit overwhelming. But, don't worry - its totally worth it!

These recipes are from Martha Stewart's Everyday Food Magazine.

Grilled Salmon with Feta topping:

• feta crumbled
• fresh squeezed lemon juice
• fresh dill
• olive oil
• salmon fillets
• coarse salt and ground pepper

In a small bowl, combine lemon juice, dill, olive oil and feta. Gently mix and put in refrigerator.

Heat grill over medium high. Clean and lightly brush salmon with oil (I use PAM grilling spray). Brush salmon with olive oil and sprinkle with salt and pepper. Wrap salmon in foil and place on grill about 6 minutes and flip for 6 more minutes. Check salmon - should be opaque.

Quinoa Stuffed Peppers:

First of all, did you know Quinoa is pronounced, keen-wah? Yeah, me neither! Also, I halved the recipe below because I was only making this for S and I and didn't need 4 bell peps.

• 1 cup traditional Quinoa  (I used Trader Joes)
• 2 cups water
• 4 large green bell peppers
• 1 medium onion diced
• 1/2 pound fresh mushrooms, sliced
• 2 Tbsp butter
• 1-28oz can tomatoes, coarsely diced, reserve juice
• 2 garlic cloves
• 1-12 oz jar Mexican salsa
• 2 Tbsp dry sherry
• 10 oz mozzarella cheese, shredded

Cut bell peppers in half, lengthwise. Place in a BBQ safe baking dish. I used a small foil pan.

In a saute pan, saute onion and mushrooms in the butter. YUM! Add the diced tomatoes (reserve the juice). Add the crushed garlic and salsa. Cook over medium for 10 minutes. Add sherry and simmer for 10 more minutes. Fold in quinoa.

Fill peppers with quinoa mixture. This will use about half of the mix. Thin remainder with reserved tomato juice and pour around peppers. Sprinkle mozzarella over peppers. Bake (or grill) at 325 F for 30-35 minutes.

Plate the meal and put the feta over the top of the salmon!