Quinoa-stuffed peppers (serves four as a side dish or two as a main)
• 2 red peppers, cut in half and deseeded
• 250g (cooked weight) quinoa
• 40g feta, sliced thinly
Preheat the oven to 180 degrees C.
Place the peppers cut-side down on a baking tray and cook for 15 minutes (while you cook the quinoa – you can also use ready-prepared quinoa, or if you don't like the taste swap it for cooked long grain rice or couscous).
Turn the peppers over, stuff with the quinoa (or your grain of choice) and lay the sliced feta on top. Cover with tinfoil and bake for a further 15 minutes. (This will stop the stuffing going dry.)
Serve either as a side dish, or with green veg/salad as a main course. It also works well cold for lunch, the next day :o)
Kate’s 50th M&B, The Hidden Heart of Rico Rossi, is available in the UK and in Australia/New Zealand. At the moment there isn’t a US release date, but you can get it postage-free worldwide through The Book Depository, and it’s on Amazon.com as a kindle book. Her 51st M&B is out this month – Once a Playboy, which is the follow-up to Dr Cinderella’s Midnight Fling. You can find out more about Kate’s books, and Kate, on her website (http://www.katehardy.com/) and her blog (http://katehardy.blogspot.com/)