Preheat oven to 180°C

Mix together yoghurt, crushed garlic & finely chopped mint

Heat oil in non-stick pan & sauté onion, cumin & cinnamon for approx. 5min or until soft

Add chopped & roasted macadamia nuts, juice & zest of the lemon and mix well.

Mix through quinoa & parsley and set aside.

Place halved peppers on a lined baking tray, fill with quinoa mixture and drizzle with extra olive oil.

Bake for 20 min, covering with foil if quinoa starts to burn.

Serve with minted yoghurt and a green side salad.