Roasted Mediterranean Peppers with Lemon Quinoa, Olives and Halloumi

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the red pepper halves on a baking tray, brush them with 1 tablespoon olive oil, add a pinch of salt, and roast for 15 minutes until they start to soften.

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   2. Meanwhile, place the quinoa in a saucepan with the water and 1/4 teaspoon salt. Bring to a boil, lower the heat, cover, and cook for 15 minutes until the liquid is absorbed. Remove from the heat and let it rest for 5 minutes; then fluff the quinoa with a fork.

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   3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the red onion and cook for 3 minutes. Stir in the garlic and cherry tomatoes, and cook 2 minutes more until the tomatoes begin to soften.

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   4. Add the Kalamata olives, dried oregano, lemon zest, lemon juice, fresh parsley, fresh mint, and cooked quinoa to the skillet. Mix well, season with black pepper, and adjust with the remaining salt.

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   5. In another nonstick skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Brown the halloumi for 2 to 3 minutes, stirring, until golden on several sides.

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   6. Fold the browned halloumi and half of the toasted pine nuts into the quinoa mixture. Fill the roasted pepper halves with the mixture, pressing lightly so it stays in place.

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   7. Return the stuffed peppers to the oven at 220 °C / 425 °F and bake for 10 more minutes until heated through and lightly golden around the edges.

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   8. Serve the peppers hot, finished with the remaining toasted pine nuts on top.