Quinoa, Black Bean & Spinach Stuffed Peppers

Serves 4

Filling and nutritious, make stuffed peppers your next meal.

• 4 red/yellow/orange bell peppers, halved and deseeded

• 1 tbsp olive oil

• 1 tsp smoked paprika

• ¼ tsp sea salt

• Black pepper, to taste

• 1 small red chilli, deseeded and finely sliced (optional)

• 1 tsp ground cumin

• 90g (3.2oz) cooked quinoa

• 1 400g (14oz) can black beans, rinsed and drained

• 1 400g (14oz) can chopped tomatoes

• 60g (2.2oz) baby spinach

• 25g (0.9oz) fresh coriander, finely chopped

1 Preheat oven to 180°C/360°F/Gas 4.

2 Place the halved peppers on a baking tray and leave to one side.

3 In a frying pan, add 1 tbsp olive oil and then add the smoked paprika, salt, pepper, red chilli and cumin powder and mix.

4 Add quinoa and mix for 2 minutes.

5 Add the black beans and mix for 2 minutes.

6 Add the chopped tomatoes, lime juice, tomato purée and mix for 2 minutes.

7 Turn heat down and let the mixture cook for 20 minutes.

8 Add spinach leaves at the end, put lid on and cook on low heat for 5 minutes, until the spinach has wilted.

9 Add coriander and mix. Take off heat.

10 Start to fill the peppers with the mixture until they are full (not spilling out).

11 Cover with baking paper and bake for 20 minutes.

12 Remove the baking paper and bake for a further 15 minutes.

13 Remove from oven and enjoy with our tasty topping of mint yoghurt and chilli oil drizzle (see recipe). Great served with baby new potatoes and a green salad.