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Roasted pepper filled with herb quinoa (recipes)






Serves 2



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



For the pepper1 yellow pepper, halved lengthways1 tbsp olive oilFor the herb quinoa85g/3oz quinoa150ml/¼ pint chicken stock (vegetarians can substitute vegetable stock)1 lemon, juice only1 tbsp chopped fresh parsley 1 tbsp chopped fresh chivessalt and freshly ground black pepper For the caramelised onion1 tbsp olive oil½ red onion, finely sliced1 tsp brown sugar



Method



1. Preheat the oven to 200C/400F/Gas 6.2. For the pepper, place the pepper halves onto a baking sheet. Drizzle with olive oil, transfer to the oven and roast for 10-12 minutes, or until softened.3. For the herb quinoa, place the quinoa and stock into a pan and cook according to packet instructions until the quinoa is tender.4. Stir in the lemon juice and herbs and season, to taste, with salt and freshly ground black pepper. Divide the mixture between the two pepper halves.5. For the caramelised onion, heat the oil in a frying pan and gently fry the onion with the sugar until the onions are soft and caramelised.6. To serve, place the stuffed pepper halves onto serving plates and top with the onion.