• Add the water to the quinoa into a pot on high heat until it starts boiling then cover and reduce the heat to cook for 15 minutes or until the quinoa is tender.
• To prepare the stuffing, use 1 tablespoon of olive oil in another pot and sauté the onions for about 5 minutes. Add in the chopped tomatoes, tomato &/or pepper paste, molasses, lemon juice, salt, black pepper, all spice and cook for 10 minutes.
• Add the cooked quinoa to the stuffing, plus the parsley, mint leaves, chickpeas, and the olive oil.
• Cut the tops of the bell peppers, and core out the seeds and white parts, and arrange them in a baking dish – if the bell peppers keep tumbling in the dish then do a small cut in the bottom of the pepper to sit nicely
• Stuff the bell peppers to the top and add the head.
• Bake in preheated oven 200° (bottom heating) for 25 to 30. You can turn on the top heating in the last 5 to 10 minutes.
• Remove from oven and serve with the tahini sauce.

How to do Tahini Sauce

• Mix the tahini with the salt and garlic then gradually add water until well incorporated - not too thick and not too runny. You may need more or less than the 1 cup.

  If this is your first time making tahini sauce then know that it goes into different phases of consistency and textures, just keep mixing it and add more water slowly until it becomes creamy.
• The best part about this recipe is that it can be eaten hot or cold the next day and will taste amazing both ways. Plus, if there’s extra stuffing then you can just eat it as a salad