Stuffed bell peppers with quinoa, chickpeas, and feta

• 4 bell peppersany color, halved lengthwise and seeded
• 200 g quinoarinsed
• 1 can chickpeas400g can, drained and rinsed
• 80 g sun-dried tomatoes in oilroughly chopped, reserve 1 tbs of the oil
• 100 g baby spinachroughly chopped
• 100 g feta cheesecrumbled
• 3 garlic clovesminced
• 1 lemonzested and juiced
• 1 ½ tsp dried oregano
• ½ tsp smoked paprika
• 2 tbs extra virgin olive oil
• ¾ tsp salt
• ½ tsp black pepper
• 15 g fresh flat-leaf parsleyroughly chopped

1. 1

   Preheat your oven to 200°C (400°F). Line a sheet pan with parchment paper.

   Tip: If your pepper halves don't sit flat, slice a tiny sliver off the rounded bottom so they stay upright.

2. 2

   Combine the quinoa with 375ml of water and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and cook until the water is absorbed and the quinoa is fluffy with visible spirals, about 15 minutes. Remove from heat and let it sit covered for 2 minutes, then fluff with a fork.

   Tip: Rinsing quinoa before cooking removes its natural bitter coating — don't skip this.

3. 3

   While the quinoa cooks, arrange the bell pepper halves cut-side up on the lined sheet pan. Drizzle with 1 tbs of the olive oil and season with a pinch of salt and pepper. Roast for 10 minutes to give them a head start while you build the filling.

   Tip: Pre-roasting softens the peppers so they're tender all the way through after stuffing.

4. 4

   In a large mixing bowl, combine the cooked quinoa, drained chickpeas, chopped sun-dried tomatoes along with 1 tbs of their oil, minced garlic, chopped baby spinach, lemon zest and juice, dried oregano, smoked paprika, the remaining 1 tbs olive oil, salt, black pepper, and most of the parsley (save a handful for finishing). Toss everything together until the spinach wilts slightly from the warm quinoa. Fold in about two-thirds of the crumbled feta.

   Tip: The warm quinoa will gently wilt the spinach right in the bowl — no need to cook it separately.

5. 5

   Remove the sheet pan from the oven. Spoon the filling generously into each pepper half, mounding it slightly. Scatter the remaining feta over the tops and press it gently into the filling.

6. 6

   Return the stuffed peppers to the oven and bake until the peppers are completely tender when pierced with a knife, the filling is heated through, and the feta on top is golden and lightly charred in spots, about 18-20 minutes.

   Tip: If you want extra color on the feta, switch to the broiler for the last 2 minutes — watch closely so it doesn't burn.

7. 7

   Let the peppers cool for 3-4 minutes, then scatter the reserved parsley over the top.

   Tip: Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat in a 180°C (350°F) oven for 10-12 minutes or microwave until warmed through.

• sheet pan (half-sheet (18x13 inch))
• medium saucepan (2-liter (2-quart))
• mixing bowl (large)
• cutting board
• chef's knife

Per serving

Nutritional values are estimates only.