Use green, yellow, orange, red or mix. All peppers, except green peppers, naturally have a sweeter taste.
TIP: SAVE TIME!! Half, deseed and bake peppers covered the night before to initially soften and all you have to do the next day is prepare the filling and do the final roasting! The peppers will keep in the fridge for up to 2 days and are great to have with a side salad or extra veggies.
INGREDIENTS: SERVES 2-4 (1/2 – 1 pepper per person)
50g quinoa or wild rice (thoroughly rinsed and drained)
2 large red, yellow, or orange bell peppers (halved, seeds removed)
4 tbsp nutritional yeast
1 tsp cumin powder
1/2 tsp chili powder or cayenne chilli pepper (optional, leave out if not a hot spice lover)
1/2 tsp garlic powder
1 tin of drained black beans, mixed beans, cannellini beans
1 small tin of sweetcorn drained
Coconut oil for brushing
1 ripe avocado sliced between four peppers
Fresh lime juice
Diced red onion
Drizzle of natural yogurt
Grated hard cheese
Add quinoa to a saucepan with water covered over and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy – about 15 - 20 minutes.
Preheat oven to 150c and lightly grease a baking tin
Brush halved peppers with coconut oil and roast covered for 20 minutes, this will soften them and make sure they are fully soft by end of final roasting with quinoa mix included.
Add cooked quinoa to a large mixing bowl and add remaining ingredients –Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.
Bake for another 30 minutes covered. Then remove foil and bake for another 15-20 minutes , or until peppers are soft and slightly golden brown.
Serve with desired toppings (listed above) or as is!