Vegetarian Stuffed Capsicum

Yield: 8 Halves

INGREDIENTS

1. 4 Capsicum, halved lengthwise and cleaned out

2. 1 1/2 tablespoons olive oil, plus more for pan

3. 1 small onion, diced

4. 2 cloves garlic, minced

5. 2 tablespoons chili powder

6. 2 teaspoons cumin

7. 2 teaspoons paprika

8. 425g can black beans, drained and rinsed

9. 3 cups baby spinach, chopped

10. 3 cups cooked quinoa

11. 425g can diced tomatoes

12. 1/4 cup fresh Coriander, chopped

13. Salt and fresh ground pepper

METHOD

– Preheat oven to 190 C. Brush a thin layer of olive oil across the bottom of a large baking dish.

– Cook 10.

– In a large sauté pan heat oil over medium heat. Add 3. and cook until soft and fragrant, about 5 minutes.

– Stir in 4 – 7. And season with 13. Cook for another 1-2 minutes.

– Add 8 – 11. and mix together to fully combine. Cook over medium heat until the mixture is heated through, about 5 minutes. Stir in fresh 12.

– Use a spoon to fill peppers with quinoa stuffing.

– Arrange peppers in a large baking dish and cover with tinfoil. Bake for 25 minutes.

– Remove peppers from the oven. Garnish with chopped coriander and serve immediately

OPTIONAL

– Use any combination spice seasoning such as taco seasoning to replace 5. – 7.

– Add any vegetable

– Add any lentil, legume, seed or nut

– Add any herb

– Make it sweet, sour, spicy, zesty, etc