Stuffed peppers with quinoa & beans

What you need

• ·300g mixed peppers
• ·80g quinoa
• ·200g black beans
• ·80g sweetcorn
• ·150g passata
• ·8g ground spices (cumin, paprika, turmeric)
• ·8g garlic
• ·14g olive oil

Method

1. 1Oven to 200C. Halve the peppers through the stalk, seeds out, and roast them cut side up with oil and salt for 15 minutes first — stuffing raw peppers gives you crunchy peppers and dry filling.
2. 2Quinoa on, 15 minutes, drained.
3. 3Fry the garlic and spices, add passata, beans and corn, and simmer 5 minutes until thick. Fold the quinoa in.
4. 4Pile it into the softened halves, mounded high, and back in for 15 minutes.
5. 5The tops should catch and blacken slightly. That is the good bit.

Roast the peppers first. Every recipe that skips that step produces the same watery disappointment.

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