Method

• Preheat oven to 190C Halve the peppers lengthways, keeping the stalk on
• Carefully scoop out the seeds and any white membrane and discard
• In a suitable sized heavy-based fry pan add 2 tablespoons oil, add the onion and garlic
• Cook over a moderate heat until the onions have softened and sweetened (about 5-10 minutes)
• Add quinoa and toast lightly in the onion and garlic
• Add the tomatoes and toss through with the quinoa etc
• Add 1 cup stock and allow the water and juice to absorb into the quinoa (8-10 minutes)
• Add the olives, greens and thyme
• Mix well to combine
• Remove from the heat and finish with the feta and parsley, and check for seasoning - adjust if necessary
• Carefully stuff the capsicums with your quinoa filling and place them in a suitable size oven dish
• Pour over the remaining stock and drizzle over a little oil
• Cover tightly with foil
• Bake in the preheated oven for at least 45 minutes, or until the quinoa is tender and the peppers are juicy and sweet
• Remove the foil and continue cooking the capsicum for at least another 15 minutes so they colour up and the filling is cooked
• Remove from the oven and enjoy piping hot or as in Greece eat them either hot or cold!