Quinoa-stuffed Peppers

Quinoa-stuffed Peppers with Tangy Tomato Sauce

1 cup quinoa
1 1/2 cups water or vegetable stock
6 large bell peppers/capsicum
1 onion, diced
1 tablespoon butter or oil
1 teaspoon brown sugar
2 cans chopped tomatoes
1 tablespoon balsamic vinegar
1 teaspoon each basil and thyme
Salt for seasoning

Preheat the oven to 180 degrees celsius.

Rinse the quinoa grains and place in a small saucepan with the water (or stock). Get the water simmering and simmer it for 12 minutes, until the quinoa is of tender. When it is cooked little white fibres will pop out of the grains like tails.

While the quinoa is simmering heat the butter or oil in a medium sized saucepan. Add the onion and the brown sugar and cook over a low heat for about 5 or 10 minutes, until the onion is soft and translucent. Add the tomatoes, vinegar and herbs into the saucepan with the onions. Stir and let it simmer.

While the sauce simmers take the quinoa off of the heat and if the water has not been fully absorbed tip the grains into a sieve and let it drain. Slice the tops off of the bell peppers and remove the seeds and pith. Spoon the quinoa into the peppers loosely, and depending on the size of your peppers it will either mostly fill them, or just half fill them. Whatever space is left, spoon in the tomato sauce (take the chunks, not the really watery part) until the filling is even with the cut top of the pepper. Place the tops on, rub a bit of olive oil over the peppers and sprinkle salt over. Arrange them in an oven dish and place them in the oven. Bake until the peppers are cooked and wrinkly.