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Mexican stuffed peppers

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Ingredients

Adjust Servings:
4 peppers, cored, deseeded and cut in half
1 tbsp olive oil
1 corn on the cob
150g white and black quinoa
1 red chilli, deseeded and finely chopped
1/2 x 400g can of black beans
4 spring onions, finely diced
1 tsp smoked paprika
Small handful of fresh coriander, finely chopped
1/2 lime, juiced
2 avocados, stoned and finely sliced
TO SERVE
Sriracha sauce, to drizzle
Lime wedges

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Mexican stuffed peppers

Peppers were just made to be roasted, and they taste even better when they’re jam packed with the flavours of Mexico. This recipe includes all nine essential amino acids, thanks to the addition of quinoa which is bulked out with protein dense black beans and fibre-rich sweetcorn.

Features:
  • Spicy
  • Vegan
Cuisine:
  • 35 Mins
  • Serves 4
  • Easy

Ingredients

  • TO SERVE

Directions

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  1. Place the peppers on a baking tray, drizzle with olive oil, and cook in a preheated oven at 180C for 15 minutes.

  2. Meanwhile, boil the sweetcorn for 8 minutes and leave to cool while you cook the quinoa according to pack instructions. Spread out on a plate to steam dry.

  3. Cut the kernels from the corn on the cob and add to a bowl with the quinoa, chilli, black beans, spring onions, coriander and smoked paprika. Mix well and season to taste with salt, pepper and the lime juice.

  4. Spoon the quinoa mixture into the pepper halves and bake in the oven at 180C for 20 minutes. Serve topped with sliced avocado, a drizzle of sriracha, and the lime wedges on the side for a healthy lunch or light supper.

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