Stuffed Cubanelle Peppers with Herbed Quinoa

Ingredients

• 8 medium cubanelle peppers (approx. 3–4 inches long)
• 1 cup quinoa (170 g), rinsed
• 2 cups vegetable broth (480 ml)
• 1/2 cup sun-dried tomatoes (80 g), finely chopped
• 1/3 cup crumbled feta cheese (50 g)
• 1 small red onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 2 tablespoons olive oil, plus extra for drizzling
• Juice of 1 lemon (~2 tablespoons)
• Salt and black pepper to taste