Fiesta Stuffed Peppers

Fiesta Stuffed Peppers

Ingredients:
1 cup (175 g/6 oz) quinoa
2 cups (500 ml/16 oz) water
4 sweet (bell) peppers, any color(s) you like
1 head of broccoli
1 onion
3 garlic cloves
1 tbsp olive oil or coconut oil
½ tbsp sweet chili powder
1 tsp ground cumin
¼ tsp sea salt
¼ tsp freshly ground pepper
2 cups (350 g/12 oz) cooked black beans

Directions:
1. Preheat the oven to 350°F (180°C/gas 4).
2. Place the quinoa and water in a saucepan or rice cooker over medium-high heat and
bring to a boil, stirring occasionally.
3. When boiling, lower the heat, stir once, and simmer, uncovered, for 10–12 minutes,
until all the water has evaporated.
4. Meanwhile, slice the top off each sweet (bell) pepper and discard the seeds and
core.
5. Chop the broccoli, onion, and garlic.
6. Put the oil in a frying pan over medium heat. Add the onion and garlic, followed by
the chili powder, cumin, salt, and pepper. Sauté for 3–4 minutes, then add the
broccoli and cook for a further 2–4 minutes, until the veggies are soft.
7. Stir the black beans into the sautéed mixture and heat through.
8. Spoon the cooked quinoa into the bottom of each pepper, then top up with the bean
mixture.
9. Transfer the peppers to a baking sheet and bake for 6–8 minutes, until they are
slightly soft.
KALE AND AVOCADO SALAD WITH VINAIGRETTE
LENTIL AND BUTTERNUT SQUASH CURRY
Makes 6 servings
Nutrition