Half pepper stuffed with quinoa and chickpeas

Ingredients

For 1 serving

• Bell peppers200 g
• Quinoa40 g
• Cooked chickpeas75 g
• Cherry tomatoes75 g
• Dried oreganoto taste
• Saltto taste

In season: July – September

Method

1. Heat a conventional oven to 190 °C and bring a small pan of salted water to the boil. Meanwhile rinse the quinoa in a fine sieve under cold water.
2. Cook the quinoa over medium heat for 12 minutes, until the grains are tender and show their little white thread, then drain well.
3. Meanwhile wash the pepper, halve it lengthways and remove the seeds and white pith; wash the cherry tomatoes and dice them; drain and rinse the chickpeas.
4. In a bowl mix the quinoa with the chickpeas, tomatoes, dried oregano and salt.
5. Fill the pepper half, set it in a small ovenproof dish with a splash of water in the bottom and bake for 20 minutes, until the pepper is soft and lightly charred at the edges.