Some meat-free dinner inspiration, these happen to be vegan too! 🌱
Ingredients - Serves 4
300g of quinoa (alternatively use rice)
1⁄2 litre of vegetable stock
4 bell peppers, deseeded and halved
100g of tomato salsa
2 teaspoon of cumin powder
1 and 1⁄2 teaspoons of chilli powder
1 and 1⁄2 teaspoons of garlic powder
400g tin of black beans
Toppings
1 avocado, stoned and peeled
The juice of 1 lime
Hot sauce
A handful of coriander, chopped
1 red onion, diced
Directions
Preheat oven to 190°C/375°F
Thoroughly rinse quinoa and add it to a 1⁄2 litre pot of vegetable stock. Bring the stock to a boil over a high heat and then reduce the heat, cover and let the quinoa simmer until all the stock is absorbed. This should take around twenty minutes and by the end the quinoa should look fluffy
Brush the halved peppers with oil. Add the cooked quinoa to a large mixing bowl and add the remaining ingredients. Mix well and then adjust the seasoning to your taste by adding salt, black pepper or more spices.
Generously stuff the halved peppers with the quinoa, remembering that the mixture will shrink in the heat of the oven. Place the peppers in a non-stick baking tray and bake in the oven for around 30 minutes, or until the skin of the peppers is slightly charred
Serve the stuffed peppers with your favourite toppings. We recommend sliced avocado, a squeeze of lime or even a dash of hot sauce (grated cheese too if you’re not vegan). The stuffed peppers are best served immediately but leftovers can be kept in the fridge for around 3 days and reheated in the oven at 190°C
Enjoy!