Method
1. Pre-heat oven - 230°C
2. Add quinoa and chicken stock to a clean saucepan
3. Heat until boiling and cover
4. Simmer - 12 min, low heat
5. Drain with sieve
6. Let rest - 15 min
7. Fluff with a fork
8. Add red bell pepper to a clean small bowl
9. Drizzle with extra virgin olive oil until coated
10. Sprinkle with kosher salt and black pepper
11. Transfer vegetables to baking dish
12. Roast until tender - 20 min, 230°C
13. Add extra virgin olive oil to a clean frying pan
14. Heat over medium heat
15. Add onion
16. Cook until tender while stirring occasionally - approx 3 min
17. Add garlic, mushrooms and jalapeño pepper
18. Cook until tender while stirring occasionally - approx 10 min
19. Add tomatoes and cooked quinoa to the frying pan and stir until combined
20. Fill the roasted peppers with the stuffing
21. Bake - 15 min, 190°C
22. Sprinkle with feta cheese
23. Garnish with fresh parsley