1kg of green peppers.

Recipe 1: Stuffed Green Peppers with Quinoa and Vegetables

Utensils:

Baking tray
Saucepan
Knife and cutting board

Ingredients:

4 large green peppers
1 cup quinoa, cooked
1 onion, chopped
1 carrot, diced
1 courgette, diced
2 tbsp olive oil
1 tsp cumin
Salt and pepper to taste

Instructions:

Preheat the oven to 180°C (350°F).
Cut the tops off the green peppers and remove the seeds.
In a saucepan, heat olive oil and sauté the onion, carrot, and courgette for 5-6 minutes.
Stir in the cooked quinoa and cumin, then season with salt and pepper.
Stuff the green peppers with the quinoa mixture, place them on a baking tray, and bake for 20-25 minutes until the peppers are tender.

Recipe 2: Grilled Green Pepper and Halloumi Skewers

Utensils:

Skewers
Grill or grill pan

Ingredients:

2 green peppers, cut into large chunks
200g halloumi cheese, cubed
1 red onion, quartered
2 tbsp olive oil
Juice of 1 lemon

Instructions:

Thread green pepper chunks, halloumi cubes, and onion onto skewers.
Brush with olive oil and lemon juice.
Grill the skewers for 5-6 minutes on each side until the peppers are tender and the halloumi is golden.
Serve as an appetiser or side dish.