Baked peppers stuffed with quinoa, chickpeas and olives

Ingredients

For 1 serving

• Bell peppers250 g
• Quinoa50 g
• Cooked chickpeas100 g
• Green olives20 g
• Cherry tomatoes80 g
• Capers5 g
• Parsley5 g
• Dried oregano1 teaspoon
• Extra virgin olive oil8 g
• Saltto taste

In season: June – September

Method

1. Heat the oven to 190 °C (conventional). Rinse the quinoa in a sieve until the water runs clear and cook it in boiling salted water for 15 minutes, until tender; drain.
2. Meanwhile wash the peppers, halve them lengthways and remove the seeds and white pith, leaving the stalk on so they hold their shape.
3. Rinse the chickpeas and capers, slice the green olives into rounds, wash and chop the cherry tomatoes and parsley.
4. In a bowl mix the quinoa with the chickpeas, olives, capers, tomatoes, parsley and dried oregano; taste and season with salt.
5. Fill the pepper halves with the stuffing, pressing it in well, lay them in a lined baking tin and drizzle with the oil.
6. Bake for 30 minutes, until the peppers are soft and slightly charred at the edges and the filling is golden on top.