Cook spinach and corn according to package
directions and set aside.
Saute asparagus in olive oil for 2 minutes. Add
garlic, onions, and scallions and saute until
mix together spinach, corn, cumin and quinoa and
add to remaining skillet, and add tomato sauce, heat through. Season
Stuff into peppers and top with crumbled feta
Bake in 400 degree oven for 25 mins. Serve hot.