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Maghrebi • Vegetarian

Quinoa stuffed peppers — Maghrebi — cook once, eat twice

A generous meal designed to make useful leftovers, save time tomorrow, and reheat with good texture.

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13 minPrep
30 minCook
43 minTotal
4Serves
Quinoa stuffed peppers — Maghrebi — cook once, eat twice

Serves 4

Ingredients

  • 4 large bell peppers, halved
  • 3 cups cooked quinoa
  • 1 can (398 ml) black beans, rinsed
  • 1 cup corn
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp cinnamon
  • Fine salt and black pepper, to taste
  • Fresh herbs or baby greens, to serve
  • 1 cup extra vegetables, fresh or frozen

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 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp cinnamon — without overworking the mixture.
  4. Portion into the dish and bake for about 30 minutes, until the centre is set.
  5. Rest for 5 minutes before serving, then adjust the seasoning to taste.