Stuffed peppers with quinoa and black beans

• 4 large bell peppers, tops cut and seeded
• 180 g quinoa, uncooked
• 360 ml vegetable broth
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tsp cumin, ground
• 1/2 tsp chili powder
• 300 g canned black beans, drained and rinsed
• 150 g corn kernels
• 150 g canned crushed tomatoes

Method

1. 1

   Preheat the oven to 190C (375F) and simmer the quinoa in the vegetable broth, covered, for 15 minutes until tender.

2. 2

   Heat the olive oil in a skillet over medium heat and cook the onion for 5 minutes until softened.

3. 3

   Add the garlic, cumin, and chili powder, and cook for 1 minute.

4. 4

   Stir in the black beans, corn, crushed tomatoes, and cooked quinoa.

5. 5

   Fill each pepper with the quinoa mixture and place in a baking dish with 60 ml water in the bottom.

6. 6

   Cover with foil and bake for 30 minutes until the peppers are tender.