Stuffed Bell Peppers

Ingredients

4 large bell peppers, any colour, tops cut off and seeds removed

190g (1 cup) quinoa, rinsed

475ml (2 cups) vegetable broth (or water)

15ml (1 tablespoon) olive oil

1 medium onion, diced

2 cloves garlic, minced

1 can (425g) black beans, drained and rinsed

150g (1 cup) corn kernels (fresh, frozen, or canned)

1 can (410g) diced tomatoes, drained

1 avocado, diced

2 teaspoons cumin

1 teaspoon chili powder

½ teaspoon paprika

Salt and pepper to taste

60ml (1/4 cup) fresh coriander, chopped (plus more for garnish)

1 lime, juiced

Optional Toppings: Diced avocado, lime wedges, chopped coriander, cheese, natural yogurt, or sour cream

1. Preheat the Oven: Preheat your oven to 190°C (375°F). Prepare a baking dish by lightly greasing it or lining it with parchment paper.

2. Cook the Quinoa: In a medium saucepan, bring the 475ml of vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15-20 minutes, or until the liquid is absorbed and the quinoa is fluffy. Remove from heat and set aside.

3. Prepare the Filling: While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. To the skillet, add the cooked quinoa, drained black beans, corn, diced tomatoes, diced avocado, cumin, chili powder, paprika, salt, and pepper. Stir well to combine and cook for another 5 minutes. Remove from heat and stir in the chopped cilantro and lime juice.

4. Stuff the Peppers: Spoon the filling into each bell pepper cavity, packing it in as you go. Place the stuffed peppers upright in the prepared baking dish. If you have any leftover filling, you can serve it on the side or save it for another use.

5. Bake: Cover the baking dish with aluminium foil and bake in the preheated oven for about 25-30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are slightly browned.

6. Serve: Remove the stuffed peppers from the oven and let them cool for a few minutes. Serve warm with optional toppings as listed above.