Quinoa-Stuffed Peppers

Ingredients · per serving

• ½ tsp Dried oregano
• 1 medium Lime
• 3 tbsp Fresh parsley
• 4 medium Red bell pepper
• 1 medium Tomato
• to taste Black pepper
• 3 cloves Garlic
• 2 tbsp Olive oil
• 150 g Sweetcorn
• 80 g Greek yogurt
• 100 g Quinoa
• 1 tsp Ground cumin
• 100 g Feta
• 2 tbsp Fresh coriander
• to taste Salt
• 1 tsp Smoked paprika
• 240 g Tinned black beans
• 1 medium Onion

Instructions

1. Heat the oven to 200°C/180°C fan. Cut the tops off the peppers and remove the seeds. Slice a tiny sliver off the bottoms so they stand upright. Lay in a baking dish, drizzle with 1 tbsp olive oil.
2. Roast the empty peppers 15 minutes — gives them a head start while you make the filling.
3. Rinse the quinoa. Combine with 250ml water, pinch salt. Boil, cover, lowest heat 12 min, rest 5 min off heat.
4. Heat 1 tbsp olive oil in a wide pan over medium heat. Add diced onion, cook 4 min. Add minced garlic, ground cumin, smoked paprika, dried oregano, salt and pepper. Stir 30 seconds.
5. Add the diced tomato, drained black beans and sweetcorn. Cook 3 minutes.
6. Fold the cooked quinoa, chopped parsley and crumbled feta (save some for the top) into the bean mix.
7. Spoon the filling generously into each pepper. Scatter the remaining feta on top.
8. Return to the oven for 20-25 minutes until the peppers are tender and the tops are golden. Scatter fresh coriander, dollop yogurt, squeeze of lime.

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