Stuffed Peppers

This recipe is really delicious, filling and super nutritious on all levels (protein, fibre, vitamins, iron). It is filled with spinach and black beans which are not only tasty, they are protein and fibre rich and will keep you fuller for longer.

Serves 4

Ingredients

4 whole peppers, colour of your choice. You can half these and deseed them (as shown in picture) or keep them whole, simply taking the top off and then gently deseeding
1 tbsp olive oil
1 cup cooked quinoa
1 can chopped tomatoes
1 can black beans, rinsed and drained
1/4 tsp sea salt
Black pepper to taste
1 tsp cumin
Juice from 1 lime
1 tsp smoked paprika
2 cups fresh baby spinach
1 tbsp tomato puree
1 small red chilli, deseeded and finely sliced (optional)
1/2 cup fresh coriander, finely chopped

Method

1. Pre-heat oven to 180C/360F

2. Place the halved/whole peppers on a baking tray and leave to one side

3. In a frying pan, on low heat, add the olive oil along with smoked paprika, salt, pepper, red chilli and cumin and mix together

   Add quinoa and mix for 2 minutes

4. Add black beans and mix for 2 minutes

5. Add chopped tomatoes and mix for 2 minutes

6. Turn heat down and let mixture cook for 20 minutes

7. Add spinach leaves, put lid on and cook for 5 minutes on low heat, until spinach has wilted

8. Add coriander and mix and then take mixture off heat

9. Start to fill the peppers with the mixture until the peppers are full not spilling out

10. There will be some mixture left over so you can add this to the bottom of your baking tray/dish with 1/4 cup water to create a little sauce at the end

11. Cover with baking paper and bake in the oven for 20 minutes

12. Remove baking paper and bake for a further 15 minutes, until peppers are tender to touch

13. Remove from oven and top with our tasty yoghurt dressing (see below) and then top with chilli oil drizzle (see below)

Mint & Yoghurt Dressing

Ingredients: 1 cup plant-based yoghurt of choice (unsweetened), 1/4 tsp sea salt, black pepper to taste
Method: Mix all together and leave to one side

Chilli oil drizzle

Ingredients: 6 tbsp olive oil, 1 tsp dried mint, 1 tsp dried chilli flakes (add more or less, as you like), pinch of sea salt
Method: In a small frying pan, add all the ingredients and gently warm threw on a low heat for 4-5 minutes. You simply want to warm this mixture, not heat it up or fry it.