Step 1

Preheat the oven to 200C/395F.

Step 2

Cook the quinoa according to the pack instructions, drain and set aside.

Step 3

Fry 1 tbsp of olive oil in a non-stick frying pan. Add the onion and fry for 3-5 minutes until translucent. Add the garlic and fry for another 2 minutes.

Step 4

Add the mushrooms and the courgette and fry for another 5 minutes, mixing often.

Step 5

Add the cooked quinoa, tomato sauce, agave syrup, balsamic vinegar salt, pepper and oregano. Reduce the heat and simmer for 5 minutes, uncovered mixing often.

Step 6

In the meantime, prepare the bell peppers. Cut the top off and carefully scoop out the seeds. Place each empty pepper in a baking tray.

Step 7

Fill each pepper with the quinoa-vegetable mixture. Place back the top of the pepper and drizzle with a little olive oil.

Step 8

Bake for 30-35 minutes until the skin of the bell pepper starts to soften and blacken a little in parts.

Step 9

Serve with a little vegan parmesan on top. Enjoy!