Stuffed red peppers with black beans & chilli lime
5 min Prep, 25 min Cook
Preheat the oven to 200C / gas mark 6 and boil a kettle. Dissolve the stock cube in 300ml boiling water.
Rinse the quinoa, place in a saucepan with the stock and simmer for 15 mins. After 10 mins of cooking, drain the black beans and add to the quinoa, simmer for a further 5 mins.
Meanwhile, slice the red peppers in half and remove the seeds. Thinly slice the spring onions and dice the tomatoes.
When the quinoa is cooked, drain the mix and place in a bowl. Stir in the spring onions, tomatoes, two thirds of the paprika and season with black pepper. Stuff the red peppers with this quinoa, bean & vegetable mix. Place these on a baking tray and drizzle over 1/2 tbsp oil, place in the oven for 10-15 mins until the pepper softens.
In a dry frying pan on a medium heat, toast the sunflower seeds for 3 mins, then sprinkle over the remaining smoked paprika and remove from the pan.
To make the chilli lime drizzle; mix the juice from the lime with the chipotle paste and 1 tbsp olive oil.
Serve the red peppers alongside the baby spinach and drizzle over the chilli lime sauce. Sprinkle over the paprika sunflower seeds.
Serving Size 0 g
|Amount Per Serving|
|Calories 555 cals||28%|
|% Daily Value*|
|Kilojoules 1992 kJ||28%|
|Fat 20 g||31%|
|Sodium 0 mg||0%|
|Carbohydrate 59 g||20%|
|Protein 25 g||50%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|