Filling and full of nutrients, these stuffed peppers are ideal for a rich 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 chili, deseeded and sliced (optional)
1 tsp ground cumin
90g cooked quinoa
400g can feijoada (Brazilian black beans), rinsed and drained
400g (14oz) can chopped tomatoes
60g baby spinach
25g fresh coriander, finely chopped
How to prepare
Preheat the oven to 180°C, place the halved peppers on a baking tray and leave to one side. In a frying pan, add 1 tbsp olive oil and then add the smoked paprika, salt, pepper, red chili, and cumin powder and mix. Add quinoa and mix for 2 minutes, then add the feijoada beans and mix for 2 minutes. Add the chopped tomatoes, lime juice, tomato purée and mix for 2 minutes. Turn heat down and let the mixture cook for 20 minutes. Add spinach leaves at the end, put the lid on, and cook on low heat for 5 minutes, until the spinach has wilted. Add coriander and mix. Take off heat.