Directions

1. Place oven rack 4 to 6 inches from broiler heat source. Preheat broiler. Line a baking sheet with foil. Rub bell pepper halves with 1 teaspoon of the oil and place cut side down on baking sheet. Broil 4 to 7 minutes or until lightly charred. Remove peppers and place in a large resealable plastic bag; let stand 10 minutes. Reduce oven temperature to 375°F and place oven rack in the center.
2. Peel charred skin from pepper halves; cut pepper into bite-size strips; set aside. In a large nonstick skillet heat 1 tablespoon oil over medium heat. Add shallots; cook and stir 1 minute. Add spinach, pepper strips, tarragon and thyme; cook and stir 2 minutes or until spinach wilts. Stir in quinoa and feta; toss.
3. Line baking sheet with clean foil and coat with gluten-free nonstick cooking spray. Season fillets with freshly ground black pepper to taste. Place 2 fillets on baking sheet. Spoon spinach mixture evenly on fillets, pressing lightly. Top each with 1 remaining fillet. Drizzle with remaining 1 tablespoon oil.
4. Place pan in oven. Bake 15 to 20 minutes or until fish flakes easily with a fork. Cut each stuffed fillet in half, and serve.