Black bean and quinoa stuffed peppers
Sweet roast peppers packed with smoky black beans, quinoa and sweetcorn-free spiced tomato filling.
- Time1 hr
- LevelEasy
- Costabout £1.15 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Lay the pepper halves cut side up in a large roasting tin.
- 2
Rinse the quinoa and simmer it in the stock for 15 minutes until the liquid is gone and the grains are fluffy.
15 min - 3
Meanwhile, heat the oil and fry the onion for 5 minutes. Add the garlic, cumin and paprika for 1 minute.
5 min - 4
Stir in the beans, tomatoes and cooked quinoa. Cook for 5 minutes, then add the lime and coriander.
5 min - 5
Spoon the filling into the peppers. Cover with foil and bake for 25 minutes.
25 min - 6
Remove the foil and bake for 10 minutes more until the edges are lightly charred.
10 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.