Quinoa Stuffed Peppers

I made these yesterday for a dinner party and they were delicious. I'm a bit quinoa obsessed at the moment, and this recipe is based heavily on one in the "Best of Quinoa" booked I borrowed from the library last week. Seriously good, they'd make a great accompaniment for a barbecue.

(We also tried the "Turkey Sausages" from the quinoa book, but they weren't nearly as successful - although I reckon they could have potential with a bit of spicing up... Will post a recipe if I get round to trying them again.)

Quinoa Stuffed Peppers

- 90g quinoa, rinsed and drained

- 240ml cold water

- 2 large red peppers, halved and seeded but with the stalks left on

- 250g cherry tomatoes, halved

- 2 garlic cloves, crushed

- A handful of basil, chopped

- 2 tbsp capers

- 2 tbsp balsamic vinegar

Preheat the oven to 180C.

Put the quinoa and water in a small saucepan and bring to the boil.  Cover and simmer for 10 mins until the water is absorbed (keep an eye on it towards the end so it doesn't burn in).

Set the quinoa aside to cool completely.  Put the tomatoes, garlic, basil, capers and balsamic vinegar in a bowl.  Mix well.  Then mix in the quinoa when it has cooled.

Spray a baking tray with Frylight. Put the prepared peppers in the tray, cut sides up.  If they don't sit straight, cut a fine slice off the bottom of the pepper, being careful not to cut through.

Stuff the peppers with the quinoa mix, spray a bit more Frylight on top, and bake for 20-30 minutes until the peppers are tender.