Ingredients

• 1 yellow pepper
• halved lengthways
• 1 tbsp olive oil
• 85g/3oz quinoa
• 150ml/¼ 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
• 1 tbsp olive oil
• ½ red onion
• finely sliced
• 1 tsp brown sugar

Directions

• 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.