2 large capsicums, halved lengthways, seeds removed
150ml vegetable stock
1/3 cup quinoa
1 tablespoon olive oil
1 small brown onion, finely chopped
1 garlic clove, crushed
1x tin of black beans, drained and rinsed
1x tin of crushed tomatoes
½ cup cheese, grated
½ teaspoon paprika
½ teaspoon ground cumin
Lime juice
Fresh coriander
Salt to taste

Dressing:

3 cloves garlic, crushed
3 tablespoons olive oil
5 tablespoons white wine vinegar
Salt & pepper to taste

Preheat the oven to 180 degrees.

Add quinoa and vegetable stock to a pot and bring to boil. Turn heat down and let simmer fr 10 minutes or until liquid is absorbed and quinoa is fluffy.

Heat a large saucepan over medium heat, add oil, onion and cook for 3 minutes or until onion is soft. Add garlic, paprika, cumin, salt, and cook for 1 minute.

Add black beans and tomatoes and cook for 4 minutes.

Spoon mixture into the peppers and top with cheese, coriander, and lime juice.

Bake for 15-20 minutes. Serve with extra cheese and coriander.

Preheat the oven to 180 degrees.

Add quinoa and vegetable stock to a pot and bring to boil. Turn heat down and let simmer fr 10 minutes or until liquid is absorbed and quinoa is fluffy.

Heat a large saucepan over medium heat, add oil, onion and cook for 3 minutes or until onion is soft. Add garlic, paprika, cumin, salt, and cook for 1 minute.

Add black beans and tomatoes and cook for 4 minutes.

Spoon mixture into the peppers and top with cheese, coriander, and lime juice.

Bake for 15-20 minutes. Serve with extra cheese and coriander.

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