Quinoa Stuffed Peppers

These delicious quinoa stuffed peppers make a fantastic lunchtime alternative to a salad that is absolutely packed with flavour! Why not try them at dinner time as a side dish to add a different texture!

Ingredients

For the Peppers / Filling

60g Sowan’s Tricolour Quinoa

180ml Vegetable Stock

2 Bell Peppers, halved with the seeds and the white part removed.

100g Black Beans, drained

50g Corn Kernels

20g Salsa (plus extra for topping)

1 tsp cumin

1 tsp hot chilli powder

1 tsp garlic powder

For toppings

1 Ripe Avocado

1 Lime

Red Onion, finely chopped

Salsa

Coriander (chopped)

Crumbled Feta (Optional)

Making The Quinoa Stuffed Peppers

1 Cook the quinoa in the vegetable stock as instructed. Allow to cool slightly.

2 Preheat your oven to 190 degrees (fan) / 210 non-fan assisted.

3 In a bowl, add in your stuffing ingredients and mix together. Brush the halved peppers with some oil and fill generously with the filling. Tent with foil and bake in the oven for 25 minutes.

  4 Remove the foil and bake for a further 10 minutes until the peppers have softened and started to charr slightly.

5 Top with avocado, salsa, red onion, coriander and feta before serving as a filling lunch or a tasty side!