Roasted pepper filled with herb quinoa
By Nick Nairn
From Ready Steady Cook
Ingredients
For the pepper
For the herb quinoa
- 85g/3oz quinoa
- 150ml/ΒΌ pint chicken stock (vegetarians can substitute vegetable stock)
- 1 lemon, juice only
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- salt and freshly ground black pepper
For the caramelised onion
- 1 tbsp olive oil
- Β½ red onion, finely sliced
- 1 tsp brown sugar
Method
Preheat the oven to 200C/400F/Gas 6.
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.
For the herb quinoa, place the quinoa and stock into a pan and cook according to packet instructions until the quinoa is tender.
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.
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.
To serve, place the stuffed pepper halves onto serving plates and top with the onion.
