Quinoa stuffed peppers — Mexican — fresh market edition

Serves 4

Ingredients

• 4 large bell peppers, halved
• 3 cups cooked quinoa
• 1 can (398 ml) black beans, rinsed
• 1 cup corn
• 1 tbsp avocado oil
• 1 lime, zest and juice
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Fine salt and black pepper, to taste
• 2 cups seasonal vegetables, cut into bite-size pieces

5 steps

Method

1. Heat the oven to 400°F (200°C) and lightly oil the baking dish or pan.
2. Prepare the main ingredients as listed and combine them in a large bowl.
3. Fold in the seasonings — 1 lime, zest and juice, 1 tsp ground cumin, 1 tsp smoked paprika — without overworking the mixture.
4. Portion into the dish and bake for about 35 minutes, until the centre is set.
5. Rest for 5 minutes before serving, then adjust the seasoning to taste.