Stuffed Lunchbox Peppers

8 lunchbox peppers, halved and deseeded
1 tbsp olive oil
1 medium Blushing Queen onion, finely diced
1 clove garlic, minced
100g green beans, finely chopped
100g cooked quinoa or rice
50g feta cheese (or a vegan alternative), crumbled
A handful of green curly kale, finely shredded
1 tsp fresh rosemary, finely chopped
Sea salt & black pepper, to taste
Extra olive oil, for drizzling

Preheat the oven to 190°C (170°C fan). Place the pepper halves cut side up in a baking dish. Drizzle lightly with olive oil and roast for 10 minutes while preparing the filling. Heat 1 tbsp olive oil in a frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the garlic and cook for another minute. Add the green beans and cook for 3 minutes until just tender. Remove from the heat.
Stir in the quinoa/rice, feta, kale and rosemary. Season well with salt and pepper. Spoon the mixture into the roasted pepper halves, packing it down gently. Return to the oven for 15–20 minutes, until the peppers are tender and the tops slightly golden. Serve warm, scattered with extra herbs or a drizzle of olive oil.