Quinoa, almond and caper filled peppers

This recipe has been requested, is quite yummy, and unusual, not the familiar way to stuff a pepper! I have adapted it from a recipe I found on the internet for a stuffed tomato! So, other vegetables can be used.

measurements are very approximate - I just bung it all together, and it varies, but this is part of the delight!

for four people:

approzimately half a cup of quinoa, I like the red one. Cook this in three times the volume of water, for about 20 minutes.

Take the tops off four smallish peppers (preferably not green ones), remove the seeds and keep the 'lids' with the peppers. Make sure the peppers can stand up, slice a little off the base if necessary! Boil for approx five minutes in water, drain and cool.

meanwhile, chop and cook an onion in a little oil - I use sunflower oil.

Chop up a handful of almonds, mix with the onion, and add about a tablespoonful of capers, and a similar amount of currants.

mix all ingredients, pop in the peppers, put the tops on, drizzle with olive oil and place in an ovenproof dish and cook in a medium oven for 20 minutes.

Serve with rich tomato sauce:

one tin tomatoes in tomato juice, chopped

some garlic - 2 or three cloves

approx. one tbs. olive oil

a couple of sundried tomatoes, chopped

a splosh of red wine

herbs if you like

cook this gently for as long as possible - one hour is fine.

whizz in liquidiser briefly.

Serve with fresh vegetables of different colours and roast potatoes. looks good and tastes

yummy! I even found a photo, but it doesn't have the sauce