Serves 4 - Four bell peppers
1 punnet cherry tomatoes (about 16)
1 large red onion
1 tbsp balsamic vinegar
1 tbsp olive oil
200g uncooked quinoa
Fresh basil leaves (about 15)
1 Chop each pepper in half lengthways (through the stalk) and scoop out the seeds and white flesh. De-seed and quarter the cherry tomatoes and dice the onion.
2 In a bowl, mix the tomatoes and onion with the balsamic vinegar and olive oil. Place the peppers on a small baking tray, cut-side up, and the tomatoes and onion on a second tray. Place in an oven that has been pre-heated to 180 C. After 10 minutes, remove the peppers -- remove the onion and tomatoes after 15-20 minutes.
3 After you have removed the peppers, leave aside. Put the quinoa (rinsed in a sieve) and twice its volume in water in a pan, cover and bring to the boil. Turn the heat down and simmer the quinoa until all the water has been absorbed.
4 Chop the basil finely. Mix the cooked quinoa with the tomatoes, onion and basil.
5 Spoon the mixture into the bell pepper halves and cook in an oven at 160 C for about 20-25 minutes.