Method

1. Preheat the oven to 200°C/180°C fan.

2. Slice the top off the peppers, about 2cm down, to create a lid. De-seed the peppers and place them in a medium-sized baking tray. Bake, with the lids beside them, for 20-25mins, or until soft.

3. Add the stock, quinoa, and thyme into a saucepan. Bring to a boil.

4. Reduce heat, cover, and simmer for 15-20mins, until the quinoa is cooked (tender and easily fluffed with a fork). Drain off any excess liquid, remove herbs (if using fresh), and set aside.

5. Meanwhile, heat the oil in a frying pan, over medium heat. Fry the garlic and onion, until soft. Add walnuts and toss for 2-3mins, until lightly browned. Add the chickpeas, paprika, and salt and pepper. Cook for a further 3mins, stirring frequently.

6. Take peppers out of the oven, drain any excess water, and cool.

7. Add the quinoa and spinach to the chickpea mix and combine well. Fill the peppers with the mixture.

8. Add the cheese on top (if using) and put back in the oven for 3mins, or serve as is.