Quinoa and Black Bean Stuffed Peppers

Ingredients

• 3 large bell peppers, halved through the stem and seeded
• 100 g quinoa, rinsed
• 1 can (400 g) canned black beans, drained and rinsed
• 240 ml vegetable broth, low sodium
• 1.5 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp chipotle chili powder
• 1 tsp ground cumin
• 100 g frozen corn kernels
• 1 medium avocado
• 1 medium lime, juiced
• 3 tbsp cilantro, chopped
• 1/4 tsp salt

Instructions

1. Heat the oven to 200°C (400°F). Rub the pepper halves with a third of the olive oil, set them cut-side up in a baking dish, and roast 15 minutes while you make the filling — pre-roasting is what keeps them from being crunchy and watery.
2. Simmer the quinoa in the broth, covered, 15 minutes until the germ rings uncurl and the liquid is gone. Rest 5 minutes off-heat.
3. Meanwhile, heat the remaining oil in a skillet over medium. Cook the onion 5 minutes until translucent; add the garlic, chipotle powder, and cumin and stir 30 seconds until fragrant.
4. Fold in the black beans, corn, cooked quinoa, and the salt; cook 2 minutes so the flavors marry. Taste — it should be smoky and savory enough to eat on its own.
5. Pack the filling generously into the pre-roasted pepper halves. Roast 15 minutes more until the pepper edges char and the filling crisps on top.
6. Mash the avocado with the lime juice and a pinch of salt. Crown each pepper with a spoonful and shower with cilantro.

Nutrition (per serving)

Calories

620

Protein

22 g

Fat

24 g

Carbs

85 g