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Ingredients

120g quinoa

300ml vegetable stock

50g Mornflake oatbran

1 garlic clove

½ medium courgette

1 small onion

1 celery stick

½ tsp dried oregano

1 tbsp tomato puree

70g olives

Small handful of parsley

6 mixed peppers

1-3 tbsp rapeseed oil

Pinch of salt

Few twists of black pepper

Method

Pre-heat the oven to 180°C.

Finely dice the onion, garlic, courgette and celery.  Add to a large frying pan with the oil and sauté for 5-10 minutes, stirring regularly.

Meanwhile, rinse the quinoa and add to a saucepan with the oatbran, then pour over the vegetable stock. Bring to the boil and reduce the heat to a simmer for 12-15 minutes, until the water is absorbed and the quinoa is cooked (check your packet instructions).

Slice the tops off the peppers, set 3 tops to one side.  With the remaining 3 pepper tops, remove the stalks and finely dice. Add the diced peppers, tomato puree and oregano to the frying pan with the other vegetables.  Continue to sauté and stir together for a further 5 minutes.

Once the quinoa and oatbran is cooked add to the vegetables and stir through. Finely chop the parsley and quarter the olives – add these to the vegetable quinoa mix and stir together. Season to taste.

Stand the 6 peppers upright in an ovenproof dish.  Spoon in the vegetable quinoa mix and fill each pepper to the top. Place the tops of the peppers onto 3 filled peppers.

Drizzle the tops of the peppers with oil then cover the dish with foil, sealing the edges and place in the oven for 35 minutes. Remove the foil and cook for a further 10 minutes until the peppers are cooked. Serve immediately.