Fairy Platinum Challenge | Stuffed bell peppers with quinoa

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Baked bell peppers stuffed with quinoa salad

Ingredients

• 1 cup red quinoa, rinsed in cold water
• Olive oil
• 1 medium-sized onion, finely chopped
• 2 cloves garlic, finely chopped
• Half cup of kidney beans, rinsed in water
• Half of a red chilli, seeds removed and finely chopped
• 4 cherry tomatoes, finely chopped
• 3 bell peppers, colours of your choice
• Pinch of salt & pepper
• Grated Mexican Cheese
• Coriander, finely chopped

Method

1. Pre-heat oven at 175°C.

2. Boil the rinsed quinoa and set aside. Now start to prepare the vegetables.

3.  In a pan with about 2 tablespoons of olive oil, sauté the chopped onion, garlic, chilli over medium heat. Add some salt and pepper to taste.

4. When the onion is tender, add the tomatoes and kidney beans and cook until the tomatoes are tender. Add the cooked quinoa to the vegetables and stir together.

5. Prepare the bell peppers by cutting the tops, remove the seeds and membranes from the inside.

6.  Fill the bell peppers with the cooked mixture and top with some Mexican cheese.

7. Put the stuffed peppers in the oven for about 15-20 mins or until the peppers soften. I did not want to soften too much so I left them in the oven for about 15 mins.

8. Top up the peppers with some finely chopped coriander and serve warm with some tortilla chips.