4 red pepper
For the filling
1 red chili, deseeded and chopped
1 tbsp garlic infused oil
1 lemon, zest only
1 zucchini, quartered lengthways and thinly sliced
2 x 250g packs ready-to-eat quinoa
85g feta cheese, finely crumbled
handful parsley, roughly chopped
Heat oven to 200C/180C fan/gas 6. Cut each pepper in half through the stem, and remove the seeds.
Put the peppers, cut-side up, on a baking sheet, drizzle with 1 tbsp olive oil and season well. Roast for 15 mins.
Meanwhile, heat 1 tsp olive oil in a small frying pan, add the zucchini and cook until soft.
Remove from the heat, then stir through the garlic infused oil, lemon zest, chili quinoa, feta and parsley. Season with pepper.
Divide the quinoa mixture between the pepper halves, then return to the oven for 5 mins to heat through. Serve with a green salad, if you like.
Recipe adapted from: Good Food