Smoky Black Bean & Quinoa 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 half the olive oil and season with salt and black pepper. Roast for 12 minutes until beginning to soften.
Build the filling: Heat the remaining olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes. Stir in the tomato paste, smoked paprika, cumin, coriander and chilli flakes and cook for 30 seconds.
Add the protein: Add the black beans, quinoa, corn, tomatoes and spinach. Cook for 5–6 minutes, gently crushing a few beans to help bind the filling. Stir in the lime juice and cilantro.
Stuff the peppers: Divide the mixture between the roasted pepper halves. Sprinkle with cheddar and pumpkin seeds.
Bake: Return to the oven for 15–18 minutes until the peppers are tender and the cheese is bubbling and golden. Finish with fresh cilantro and an extra squeeze of lime.
Vegan option: Replace the cheddar with 50 g vegan cheddar-style cheese or 2 tbsp nutritional yeast mixed with 15 g crushed pumpkin seeds. All other ingredients are naturally vegan. These colourful stuffed peppers combine smoky black beans, quinoa, sweet corn and juicy tomatoes beneath a golden cheese topping. The filling is hearty enough for a complete meal, while lime and fresh cilantro keep the rich smoky flavours bright.
Nutrition Facts
Per serving
