Quinoa Stuffed Bell Peppers

Ingredients

• 4 large bell peppers (red and yellow)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (400 g) black beans, drained and rinsed
• 1 cup sweet corn
• 1 cup cherry tomatoes, halved
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 100 g feta cheese, crumbled
• 2 tablespoons fresh cilantro, chopped
• Salt and pepper to taste

Instructions

1. Preheat the oven to 200 °C (400 °F).
2. Cook the quinoa in vegetable broth for about 15 minutes until tender; fluff with a fork.
3. In a large bowl, mix the cooked quinoa with black beans, corn, cherry tomatoes, cumin and paprika.
4. Cut the tops off the bell peppers and remove the seeds.
5. Stuff each pepper generously with the quinoa mixture and place in a baking dish.
6. Top with crumbled feta and bake for 25–30 minutes until the peppers are tender.
7. Garnish with fresh cilantro before serving.

Tip

Make a double batch — these reheat beautifully and last 4 days in the fridge.