Quinoa Stuffed Green Peppers

Method

1. 1

   Step 1: Heat the oven to 400F. Rub the pepper halves with 1 tbsp oil and a pinch of salt, set them cut side down on a sheet pan, and roast 15 minutes, until the skins just begin to blister but the walls still stand up.

2. 2

   Step 2: Meanwhile, heat the remaining oil in a saucepan over medium heat and cook the onion 5 minutes until translucent. Add the garlic, cumin and paprika and stir 30 seconds, until the spices smell toasty.

3. 3

   Step 3: Add the quinoa and stir 2 minutes to toast it lightly, then pour in the stock with 1/2 tsp salt. Bring to a boil, cover, and simmer on low 15 minutes, until the liquid is gone and tiny spiral tails appear on the grains.

4. 4

   Step 4: Take the pot off the heat and leave it covered for 5 minutes, then fluff with a fork. Fold in the tomatoes, two-thirds of the feta, the parsley, lemon zest and 1 tbsp lemon juice, and taste for salt.

5. 5

   Step 5: Flip the peppers cut side up and fill each one generously with the quinoa, pressing lightly so it mounds. Top with the remaining feta.

6. 6

   Step 6: Return the pan to the oven for 12 to 15 minutes, until the feta softens and the pepper edges begin to char. Finish with a good grind of black pepper before serving.

• #vegetarian
• #gluten-free
• #weeknight