Herbed Quinoa Stuffed Bell Peppers

Prepare the Peppers and Quinoa

1. Preheat your oven to 200°C (180°C fan).
2. Slice the bell peppers in half lengthwise, keeping the green stems intact for an elegant presentation, and scoop out the seeds and white ribs with a spoon.
3. Arrange the pepper halves cut-side up in a lightly oiled baking dish. Drizzle with 1 tablespoon of olive oil and season the insides with a pinch of salt and black pepper.
4. Rinse the quinoa thoroughly under cold running water using a fine-mesh sieve to remove any natural bitterness.
5. In a small saucepan, combine the quinoa, 300ml water, dried oregano, and 1/4 teaspoon salt. Bring to a boil over medium-high heat, then reduce to low, cover with a tight-fitting lid, and let simmer for 15 minutes until the water is absorbed.

Make the Herbed Filling

1. While the quinoa cooks, toast the pine nuts in a dry skillet over medium-low heat for 2 to 3 minutes, tossing frequently until fragrant and lightly golden. Transfer immediately to a bowl so they do not burn.
2. Finely chop most of the fresh basil, reserving a few pristine leaves for plating.
3. Remove the cooked quinoa from the heat, keep covered for 5 minutes to steam, then fluff gently with a fork.
4. Fold the chopped basil, toasted pine nuts, zest of the whole lemon, and 1 tablespoon of freshly squeezed lemon juice into the warm quinoa. Season to taste with extra salt and black pepper if needed.

Assemble and Roast

1. Generously spoon the herb-infused quinoa mixture into each prepared pepper cavity, mounding the tops slightly.
2. Add 2 tablespoons of water to the bottom of the baking dish to create gentle steam and prevent the bottoms from scorching.
3. Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
4. Remove the foil and bake uncovered for an additional 10 to 15 minutes, until the pepper skins are tender, slightly wrinkled, and lightly charred at the edges.

Finish and Serve

1. Transfer the stuffed peppers carefully to warmed serving plates.
2. Drizzle the tops with the remaining tablespoon of olive oil, garnish with the reserved fresh basil leaves, and serve warm.