Black Bean & Walnut Taco Stuffed Peppers
Method
Roast the peppers: Preheat the oven to 200°C. Place the pepper halves cut-side up in a baking dish. Brush lightly with olive oil and season with salt and black pepper. Roast for 12 minutes until beginning to soften.
Prepare the filling: Heat the remaining olive oil in a large skillet. Add the red onion and cook for 3–4 minutes. Add the black beans, quinoa, walnuts, corn, tomato, cumin, smoked paprika, coriander and chilli flakes. Cook for 5–6 minutes, stirring occasionally.
Add the greens: Fold in the spinach and cook for 1 minute until just wilted. Stir in the lime juice and fresh cilantro. Season to taste.
Stuff the peppers: Divide the filling evenly between the roasted pepper halves. Sprinkle with grated cheddar.
Bake: Return to the oven for 12–15 minutes until the peppers are tender and the cheese is bubbling and golden. Finish with diced avocado and fresh cilantro before serving.
Vegan option: Replace the cheddar with 40 g vegan cheddar-style cheese or 30 g nutritional yeast mixed with 1 tbsp crushed pumpkin seeds. The remaining ingredients are naturally vegan. These stuffed peppers bring the bold flavours of tacos into a colourful, fibre-rich main dish. Black beans and quinoa provide a satisfying protein base, walnuts add a meaty texture, and smoky spices, corn, avocado and lime make every bite bright and flavourful.
Nutrition Facts
Per serving
