Ingredients
- 4 large bell peppers, halved and deseeded
- 200g cooked quinoa
- 400g tin black beans, drained
- 150g sweetcorn
- 1 tsp cumin, 1 tsp smoked paprika
- 100g grated cheddar or dairy-free cheese
- 4 tbsp tomato passata
- Fresh coriander, lime to serve
Method
- Preheat oven to 190°C.
- Mix quinoa, beans, corn, spices and passata; season.
- Fill pepper halves with mixture; top with cheese.
- Bake 30–35 min until peppers are tender and cheese golden.
- Serve with coriander and lime.