Mexican Stuffed Peppers

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SERVES FOUR
PREP TIME: 15 MINS
COOK TIME: 25 MINS

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Ingredients

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FOR THE CAPSICUMS

2-3 RED CAPSICUMS, HALVED

CRACK SALT & PEPPER

DRIZZLE OLIVE OIL

FOR THE BEAN MIX

1 TIN BLACK BEANS

1-2 CORN COBS, KERNELS REMOVED

1 STALK SPRING ONION

1/3 CUP CHOPPED PINEAPPLE

1/2 CUP COOKED AND COOLED QUINOA

2 GARLIC CLOVES, MINCED

1/2 RED ONION, DICED

1 RED CHILLI, DE-SEEDED AND FINELY CHOPPED

1 LIME, JUICED

2 TBSP TOMATO PUREE

1 TBSP PAPRIKA

2 TSP CAJUN

SALT & PEPPER

SPRINKLE CRATED CHEESE

SERVING

TORN CORIANDER LEAVES

FINELY CHOPPED SPRING ONION

TORN CORIANDER LEAVES

FRESH LIME WEDGES

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Utensils

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BAKING TRAY

SHARP KNIVES

GARLIC MINCER

RICE COOKER OR MEDIUM SAUCEPAN FOR QUINOA

MEDIUM SAUCEPAN

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Method

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1. SET THE UNCOOKED QUINOA TO COOK IN THE RICE COOKER WITH 1 1/2 CUPS WATER OR COOK OVER THE STOVE VIA ABSORPTION METHOD

2. PREHEAT OVEN TO 180 DEGREES FAN FORCED. AFTER CUTTING THE CAPSICUMS IN HALF AND PLACING IN A BAKING TRAY, DRIZZLE WITH OLIVE OIL, ADDING A CRACK OF SALT & PEPPER. BAKE FOR 15 MINUTES OR UNTIL CARAMELISED

3. PREPARE MEXICAN BEAN MIX INGREDIENTS AND THEN HEAT A FRY PAN OVER MEDIUM HEAT. ADD A SPLASH OF OLIVE OIL BEFORE SAUTÉING THE GARLIC, RED ONION AND CHILLI FOR A FEW MINUTES OR UNTIL FRAGRANT. ADD THE PINEAPPLE AND SPRING ONION NEXT, TURNING TO HIGH SO THE PINEAPPLE BEGINS TO CHAR

4. ADD THE CORN NEXT AND YOUR SPICES, MIXING THROUGH

5. ADD THE BLACK BEANS, A CRACK OF SALT & PEPPER AND JUICE OF 1 LIME

6. ADD THE QUINOA IN BATCHES AS YOU MIX TOGETHER. LASTLY POUR YOUR 2 TABLESPOONS OF TOMATO PUREE AND MIX TOGETHER THOROUGHLY - ENSURING NOT TO ADD TOO MUCH PUREE

7. ADD SPOONFULS OF THE MIX TO EACH CAPSICUM AND A SPRINKLE OF CHEESE. BAKE FOR AN ADDITIONAL 15 MINS

8. SERVE WITH AVOCADO SLICES, TORN CORIANDER LEAVES, CHOPPED SPRING ONION AND FRESH LIME WEDGES - ENJOY !

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