Ingredients:

  • 4 large bell peppers (assorted colors preferred)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • 1 cup quinoa, uncooked
  • 2 cups vegetable broth or water
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium courgette/zucchini, diced
  • 1 medium aubergine, diced
  • 1 cup sun-dried tomatoes (in oil), drained and chopped
  • ½ cup Kalamata olives, pitted and chopped
  • ½ cup crumbled feta cheese (optional)
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh basil, chopped
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C/ Gas Mark 5). Halve the bell peppers lengthwise. Remove seeds and membranes. Drizzle with olive oil, season with salt and pepper, and place cut-side up in the baking dish.
  2. Rinse the quinoa thoroughly. In a pot, combine quinoa with vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is cooked through. Fluff with a fork.
  3. While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté until softened and fragrant. Add the diced courgette and aubergine and cook, stirring occasionally, until tender-crisp.
  4. In a large bowl, combine the cooked quinoa, sautéed vegetables, sun-dried tomatoes, olives, feta cheese (if using), parsley, basil, oregano, and red pepper flakes (if using). Season with salt and pepper to taste.
  5. Spoon the quinoa filling generously into each pepper half, mounding it slightly.
  6. Bake in the preheated oven for 30-40 minutes, or until the peppers are tender and the filling is heated through. The pepper skin should blister slightly.
  7. Let cool slightly before serving. Garnish with extra fresh herbs if desired.