• 3 red peppers
• Neutral oil, for brushing
• 1 400g tin of chickpeas, rinsed and drained
• 1 250g pouch of cooked quinoa
• 3 tablespoons black olives, pitted
• 3 tablespoons harissa paste
• 2 tablespoons Whole Earth Smooth Original Peanut Butter
• 1 small bunch of dill, leaves picked and chopped
• Optional: handful of rocket
• Salt & pepper

Preheat the oven to 200°C.

Cut the red peppers in half from top to bottom. Scrape out the seeds and white pith and discard. Place the peppers, cut side up on a lightly oiled baking sheet and brush the pepper halves with oil and season lightly with salt and pepper. Bake the peppers in the oven for 15 minutes to soften slightly.

Meanwhile, mix the chickpeas, quinoa and olives together in a bowl. Mix the harissa and Whole Earth Smooth Original peanut butter together in a bowl. It will thicken, so thin it down with a couple of tablespoons of water until it becomes pourable. Combine the peanut butter mixture with the chickpea mixture, reserve a handful of herbs and add the rest to the bowl. Taste to check the seasoning adding more salt, herbs, harissa or even a squeeze of lemon or lime juice according to your preference.

Spoon the filling mixture into the pepper halves and return to the oven for 30 minutes until the filling is piping hot and the peppers are soft and catching at the edges.

Serve alongside a dressed green salad with the reserved green herbs and rocket sprinkled over, if using.

Variations:

• Swap out the chickpeas for a tin of white beans – cannellini, haricot or butter beans would all work well.
• The quinoa can be substituted for an equal weight of rice, cous cous or grains such as barley or freekeh
• Replace the black olives with green ones, capers, or sun dried tomatoes
• The harissa pasta can be replaced with savoury chilli sauce, or pesto, for a herbier, more Mediterranean flavour
• If you don’t have any dill, then parsley, mint or tarragon will work just as well