Recipe from Sweet Chilli Friday, published by Bloomsbury
Ingredients - Serves: 4
4 large red, yellow or orange bell peppers
1 vegetable stock cube
425g black beans, drained
198g sweetcorn, drained
2 teaspoons ground cumin
1½ teaspoons chilli powder
1 clove of garlic
Salt and pepper, to taste
Tomato sauce, homemade or shop bought
Cheddar cheese, grated
Firstly, halve and deseed the peppers, but keep the stalks intact. Blanch them in boiling water for 2 minutes per pepper, and then drain on a paper towel. Cook the quinoa according to the packet, using the vegetable stock cube.
Then, in a large mixing bowl combine the cooked quinoa, black beans, sweetcorn, cumin, chilli and the garlic. Mix the ingredients thoroughly and then season with salt and pepper. Pour the tomato sauce into a large deep tray and arrange the peppers on top.
Then, season the inside of the peppers before stuffing them with the quinoa mixture. Lastly, sprinkle cheddar cheese on top and cook in the oven for 30 minutes.
Tip: You can add feta cheese or halloumi into the quinoa mixture, or you could add other finely chopped vegetables.