
- Preparation time: 35 minutes
- Cooking time: 10 minutes
- Total time: 45 minutes
- Servings: 3-4*
Ingredients
- 200g quinoa, rinsed and drained
- 500ml veggie broth
- 4 large capsicums (or more, if small), cut in half and core removed
- 1 tsp olive oil
- 2 heaped tsp cumin
- 1/2 tsp chili powder, or more if desired
- 1 heaped tsp garlic powder
- A pinch of salt and a good pinch of pepper
- 150g salsa
- 510g (2 cans) of red kidney beans, black beans or a mix of both
- 285g (1 can) of corn
- 100g grated cheese (for a vegan option, you can also leave it out or use vegan cheese)
Method
- Add the quinoa and the veggie broth to a pot and bring to a boil.
- Reduce to a simmer for around 15 minutes.
- When cooked, turn off the heat off and use the remaining heat to evaporate the last of the liquid.
- Meanwhile, preheat the oven to 180 ̊C (fan-forced).
- Line a baking tray and place the capsicums face down on it.
- Brush the capsicums with the oil.
- Bake for 10 minutes.
- Remove from the oven, turn them over and bake for a further 5 minutes.
- Mix the quinoa, spices, salsa, beans, and corn together in a large bowl.
- Spoon the mixture into the baked capsicums.
To eat directly:
- Sprinkle the grated cheese on top
- Bake for approximately place 5-10 minutes or until hot and the cheese is melted.
For meal prep:
- Cool and store in the fridge.
- When ready to eat, preheat the oven to 180°C
- Bake for 10 minutes.
- Remove and sprinkle the grated cheese on top
- Bake for further 5 minutes.
*This is just the filled capsicums. There will most likely be some filling left which makes a great meal too.