Loaded with quinoa, kidney beans, halloumi and spring onions, these stuffed peppers are sure to bring some flavour to your dinner table. Add some zing with a silky salsa verde and serve with a crisp, green salad for a gorgeous main that's both gluten-free and veggie-friendly.
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- Preheat the oven to gas 7, 220°C, fan 200°C, and grease a baking dish with oil. Arrange the halved peppers in the dish; set aside. Mix the kidney beans, quinoa, halloumi and spring onions in a bowl and season. Stuff each halved pepper with this mixture.
- Toss the tomatoes in 1 tsp oil. Top each stuffed pepper half with a few tomatoes, gently pressing them into the quinoa mixture to secure. Put the dish into the hot oven and roast for 40-45 mins, or until the peppers are cooked through.
- While the peppers are roasting, make the salsa verde. Put the ingredients into the small bowl of a food processor with 50ml water and a little seasoning, then pulse until smooth. To serve, drizzle over the peppers and put the remainder in a bowl alongside. Serve with a green salad, if you like.