Peppers stuffed with quinoa, chickpeas and olives

Ingredients

For 1 serving

• Bell peppers2
• Quinoa50 g
• Cooked chickpeas100 g
• Black olives8
• Cherry tomatoes80 g
• Extra virgin olive oil1 tablespoon
• Parsley5 g
• Dried oregano1 pinch
• Saltto taste

In season: June – September

Method

1. Preheat the oven to 190 °C (conventional). Rinse the quinoa in a sieve until the water runs clear, put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil, cover and cook over low heat for 15 minutes, until the water is absorbed.
2. Meanwhile wash the peppers, halve them lengthways and remove the stalk, seeds and white membranes, keeping the halves intact.
3. Wash the cherry tomatoes and quarter them; pit the black olives and slice them; rinse and drain the cooked chickpeas; chop the parsley.
4. In a bowl mix the quinoa with the chickpeas, olives, tomatoes, parsley, dried oregano, salt and half the oil.
5. Fill the pepper halves, pressing lightly, arrange them in a baking dish and drizzle with the remaining oil.
6. Bake at 190 °C for 35 minutes, until the peppers are soft and slightly charred at the edges and the filling is golden on top.