Lebanese quinoa peppers

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Step 1

Cook the quinoa in 1 cup (8 al oz/250 water for about

Step 2

12 minutes, or until all the water has been absorbed and the

Step 3

quinoa is tender. Drain, rinse, and squeeze out any excess water,

Step 4

then set aside in a large

Step 5

Heat the olive oil in a skillet or frying pan. Sauté the onion anti

Step 6

yellow bell pepper together for a few minutes. Next, add the

Step 7

chickpeas and cumin and cook for another 5 minutes. Season well

Step 8

with salt and pepper, then transfer to the bowl with the quinoa

Step 9

and toss everything together.

Step 10

Preheat the oven to 3750F/1900C/Gas Mark 5.

Step 11

For the sauce, heat the oil in a saucepan, then add the onion

Step 12

and sauté until slightly golden. Add the tomato paste (puree) and

Step 13

3cups (28 fl of boiling water. Cook for 10 minutes

Step 14

on a rolling then add the 7-spice and season well with salt

Step 15

and pepper. Pour the sauce into an ovenproof dish and set aside.

Step 16

Fill the red bell pepper halves with the stuffing and carefully

Step 17

sink them into the sauce in the ovenproof dish. Any leftover

Step 18

stuffing can be added to the sauce to help it thicken.

Step 19

Cook for

Step 20

3o-35 minutes.

Step 21

Remove from the oven, let cool slightly before sprinkling with

Step 22

parsley, and serve.