Peruvian peppers

Ingredients

4	Red peppers (Main)
2 cups	Vegetable stock
½ cup	Frozen peas, minted
1 cup	Quinoa (Main)
12	Brazil nuts, roasted
1 tsp	Hot smoky paprika
1 tsp	Ground cumin
1 Tbsp	Olive oil
3 Tbsp	Sunflower seeds
1	Red onion
¼ cup	Avocado oil

Directions

1. Thaw peas. Rinse quinoa in a sieve under cold running water. Heat stock in a saucepan until boiling. Add quinoa and simmer for 10 minutes. Drain well.
2. Wash peppers, cut in half and remove seeds. Peel onion and chop finely.
3. Heat oil in a frypan. Cook onion, cumin and paprika for three minutes. Chop nuts roughly. Mix quinoa with onion, nuts and peas.
4. Fill pepper halves with quinoa mixture. Sprinkle with sunflower kernels. Drizzle over avocado oil. Place in a baking dish.
5. Bake at 180degC for 20 to 30 minutes