04. Sep
Stuffed Capsicum*
Ingredients:
- 2 large capsicum
- 3/4 cup quinoa, cooked
- 7.5oz black beans, canned
- 1/2 cup frozen corn, thawed
- 1 green onion
- 1/3 cup salsa
- 7.5oz diced tomato, canned
- Spices: 3/4 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp chili powder
Recipe:
Preheat oven to 180C. Cook quinoa according to package directions with water. Meanwhile, halve bell peppers and remove stems, seeds and ribs. Rinse and drain black beans, thaw corn, and slice green onion. In a large mixing bowl, add cooked quinoa and all other ingredients except bell peppers. Stir to combine, and adjust taste if necessary (salt, more seasonings, etc). In a baking dish, place pepper halves, and generously stuff them with the quinoa filling. Lightly press down to compact and fill all the crevices. Cover with tin foil and bake for 35-40 minutes. Remove foil, and bake 10 minutes more. Save 1 capsicum for lunch tomorrow and enjoy 1 tonight.
