Stuffed Capsicums

Prep time: 10 minutes

Cook time: 25 minutes

Serves:  4

INGREDIENTS

2 large capsicums, halved lengthways, seeds removed

150ml vegetable stock

1/3 cup quinoa

1 tablespoon olive oil

1 small brown onion, finely chopped

1 garlic clove, crushed

1x tin of black beans, drained and rinsed

1x tin of crushed tomatoes

½ cup cheese, grated

½ teaspoon paprika

½ teaspoon ground cumin

Lime juice

Fresh coriander

Salt to taste

Dressing:  

3 cloves garlic, crushed

3 tablespoons olive oil

5 tablespoons white wine vinegar

Salt & pepper to taste

METHOD

Preheat the oven to 180 degrees.

Add quinoa and vegetable stock to a pot and bring to boil. Turn heat down and let simmer fr 10 minutes or until liquid is absorbed and quinoa is fluffy.

Heat a large saucepan over medium heat, add oil, onion and cook for 3 minutes or until onion is soft. Add garlic, paprika, cumin, salt, and cook for 1 minute.

Add black beans and tomatoes and cook for 4 minutes.

Spoon mixture into the peppers and top with cheese, coriander, and lime juice.

Bake for 15-20 minutes. Serve with extra cheese and coriander.