Ingredients
• 4 mixed-color peppers
• 200 g Strianese datterini tomatoes
• 150 g quinoa
• 1 small onion
• 1 tablespoon extra virgin olive oil
• 100 g feta
• Salt and pepper to taste
• Fresh basil

Method
1. Cook the quinoa according to package instructions.
2. Halve and seed the peppers.
3. Sauté chopped onion in olive oil, add halved datterini tomatoes and cook for 5 minutes. Season to taste.
4. Mix quinoa with tomatoes, crumbled feta and chopped basil.
5. Fill peppers and bake at 180°C for about 25 minutes.
6. Serve hot with fresh basil.