Preheat the oven to gas 4 / 180C / 350°F

Cut a neat lid off the peppers and carefully deseed keeping the peppers whole, then carve a pumpkin face out

Brush the inside with oil, sprinkle with salt & pepper and bake for 25 - 30 minutes

Meanwhile, fry off the onion until almost translucent before adding the mushrooms and cooking a further 2 minutes

Stir in the garlic, then add the parsley, quinoa and stock, seasoning to taste

Reduce heat and simmer gently until quinoa is light and fluffy

When the peppers are ready, stuff them with the quinoa and put their lids back on

You can use small squash for this too. Bake at gas 5 / 190C / 375°F for an hour for them