Quinoa-stuffed peppers with roast tomatoes & feta recipe | Good Food

Ingredients

• 60g quinoa
• 2 tsp tomato purée
• 1 large garlic clove finely grated
• 1 tsp vegetable bouillon powder
• 400g can chickpeas drained
• 90g baby spinach
• handful basil leaves chopped
• 2 yellow peppers deseeded and halved lengthways
• 2 tsp extra virgin olive oil or rapeseed oil plus a drop for the peppers
• 125g cherry tomatoes
• 40g feta crumbled
• 1 tbsp pumpkin seeds
• ½ x 60g pack rocket
• 1 tsp balsamic vinegar