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INGREDIENTS

• 5 small peppers
• 1/2 cup uncooked quinoa
• 1 vegetable bouillon cube
• 250g kidney beans, drained and rinsed
• 150g sweet corn
• 6 tomatoes, chopped
• 1 small onion, finely chopped
• 2 cloves of garlic, crushed
• 6 tbsp spicy salsa
• 1/2 tbsp ground chili
• 1 tbsp sweet paprika
• salt & pepper
• for serving: guacamole or avocado, salsa & a bit of shredded cheese

PREPARATION

1 Start by heating your oven to 180 degrees. Then boil the quinoa according to package instructions – add the vegetable bouillon cube to the water

2 While the quinoa cooks you can prepare the filling – add the chopped onion, crushed garlic, spicy salsa, tomatoes, kidney beans, corn and spices to a bowl and mix it well. Add the cooked quinoa as well and mix everything together

3 Cut the bell peppers in half and remove the seeds. Add the filling to the bell peppers, place them in an ovenproof dish and bake them in the oven for about an hour until the bell peppers are soft and tender

4 If you like you can add a little bit of shredded cheese at the end, bake it for a couple of minutes until the cheese melts and serve the bell peppers right away. I like to serve them with guacamole or avocado and extra salsa

5 ENJOY!

3 Comments

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