Quinoa and halloumi stuffed ramiro peppers with salsa verde

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.  

Ingredients

4 sweet pointed ramiro peppers, cut in half lengthways and seeded

1 tbsp olive oil, plus 1 tsp for the tomatoes and extra for greasing

400g tin kidney beans, drained and rinsed

250g pack ready-to-eat red and white quinoa

125g halloumi, grated

2 spring onions, finely sliced

250g cherry tomatoes, halved

For the salsa verde

100g pack flat-leaf parsley

3 spring onions, roughly chopped

1 garlic clove, roughly chopped

1½ tsp caster sugar

1 lemon, juiced

1. 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.
2. 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.
3. 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.

Read more at https://realfood.tesco.com/gallery/10-grain-recipes-you-need-to-try.html#muB8XQzcRcqD81iX.99