- 2 large yellow or red peppers
- 400ml Freja Vegetable Broth
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp paprika
- 1 tbsp pumpkin seeds, toasted and finely chopped
- 1 large handful of baby spinach leaves, roughly chopped
- 50g feta/hard goats cheese, extra for sprinkling on top
- Heat the oven to 200C/180C fan.
- Cut the peppers in half, ensuring you keep the stalk intact. Remove all the seeds then place on a baking tray. Drizzle with a little olive oil and bake for around 15 minutes until starting to soften.
- Whilst they are roasting pour the Freja into a pan. Rinse the quinoa in a sieve and then tip into the broth. Bring to the boil, stir and then reduce the heat. Put the lid on and simmer for 15 to 20 minutes. You can leave to rest once the time is up to ensure all the liquid has been absorbed.
- Heat a small frying pan and tip the pumpkin seeds into the hot, dry pan. They will only take a few minutes to brown so keep a close eye and keep moving them round the pan! Roughly chop once cooled.
- Tip them out of the pan and add a glug of olive oil. Add the onion and fry gently for 5 minutes until soft. Add the garlic and fry for another minute then turn up the heat and add the spinach for a couple of minutes until wilted.
- Mix the dried herbs, feta, onion mixture and pumpkin seeds through the cooked quinoa. Check for seasoning at this point.
- Using a spoon, stuff the mixture into the peppers, sprinkle with the extra cheese and put back in the oven for 10 minutes to warm through.