Harvest Quinoa Stuffed Peppers

Ingredients:

• 4 large bell peppers (assorted colours)
• 200g quinoa, rinsed
• 500ml vegetable stock
• 150g cherry vine tomatoes, halved
• 150g courgette, diced
• 100g red onion, finely chopped
• 2 cloves garlic, minced
• 30ml olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh basil leaves (for garnish)

Method:

1. Preheat the oven to 200°C (400°F). Cut the tops off the bell peppers and remove the seeds and membranes.
2. In a saucepan, bring vegetable stock to a boil. Add quinoa, reduce heat, cover, and simmer for 15-20 minutes or until the quinoa is fluffy and the liquid is absorbed.
3. In a skillet, heat olive oil over medium heat. Add minced garlic, diced courgette, and chopped red onion. Sauté for 3-4 minutes until the vegetables are tender.
4. Stir in halved cherry tomatoes, dried basil, dried oregano, paprika, salt, and pepper. Cook for an additional 2 minutes.
5. In a large mixing bowl, combine the cooked quinoa with the sautéed vegetable mixture.
6. Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
7. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes or until the peppers are tender.
8. Garnish with fresh basil leaves before serving.