Quinoa-stuffed peppers with black beans

Method

1. Heat the oven to 200°C (180°C fan). Cut the red peppers in half through the stalk and scoop out the seeds, leaving the stalks on. Put the halves cut-side up in a deep baking tray, about 30 x 25 cm, that fits them snugly.
2. Put the quinoa in a sieve and rinse well under cold running water. Peel and finely chop the onion, then drain and rinse the black beans and drain the sweetcorn.
3. In a bowl, mix the quinoa, onion, black beans, 0.5 tin sweetcorn, cumin, smoked paprika, olive oil, half of the chopped tomatoes and a good pinch of salt.
4. Spoon the filling into the pepper halves, pressing it down gently and piling it up a little.
5. Mix the rest of the chopped tomatoes with 100 ml water and pour around the peppers in the tray. Cover tightly with foil.
6. Bake for 40 minutes. Remove the foil and bake for another 10 to 15 minutes, until the peppers are soft and the quinoa has absorbed the liquid and is tender.
7. Roughly chop the coriander. Squeeze the lime over, scatter with coriander and serve each person two halves with some of the tomato sauce from the tray.

Tip Choose peppers that sit flat, or wedge them snugly in the tray so they do not tip and spill the filling.

Photo made with AI.

From Nosha · nosha.app