Vegan Quinoa and Black Bean Stuffed Peppers

Ingredients

• 4 pcs Bell pepper
• 190 g Quinoa, cooked before using
• 400 g Black beans (canned)
• 100 g Sweet corn
• 100 g Tomato, finely chopped
• 50 g Small onion, finely chopped
• 300 g Fresh coriander, finely chopped and some for garnishing
• 30 ml Lime, juiced
• 10 ml Extra-virgin olive oil
• 1 tsp Cumin, ground
• 1 g Salt and freshly ground black pepper to taste
• 2 clove Garlic
• 2 tsp Smoked paprika powder

Method

1. Preheat the oven to 180°C (350°F).
2. Cut off the tops of the bell peppers and remove the seeds. Place them on a baking sheet lined with parchment paper.
3. In a medium saucepan, cook the quinoa according to the package instructions, then set aside.
4. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
5. Add the cooked quinoa, black beans, diced tomatoes, cumin, smoked paprika, salt, and pepper. Stir to combine and cook for 5-7 minutes until the flavors meld together.
6. Stuff the peppers with the quinoa mixture and place the tops back on.
7. Bake in the oven for 25-30 minutes until the peppers are tender.
8. Garnish with fresh cilantro and serve with lime wedges.