PREPARATION TIME: 25min | COOKING TIME: 40min | SERVINGS: 4

INGREDIENTS

• 50g uncooked quinoa, rinsed
• 3 tbsp olive oil, divided
• 1 large onion, finely chopped
• 1 tomato, chopped
• 3 cloves garlic, chopped
• 225g chicken breast, chopped
• 1 egg, lightly beaten
• 1 tbsp dried basil
• 1 tbsp dried parsley
• sea salt, black pepper, cayenne pepper, to taste
• 2 red bell peppers, halved, lengthwise

METHOD

1. Preheat the oven to 180˚C. Cook the quinoa as directed using homemade stock

2. Heat 1 tablespoon olive oil in a large skillet. Add onion and garlic to pan and saute until translucent.

3. Add tomato and cook for 2 minutes more. Add the meat to the pan and cook until cooked through.

4. Combine all the ingredients except the red bell peppers and pack the mixture into the bell pepper halves. Bake for 30 minutes or until peppers are tender.