Ingredient quantities update automatically. Cook and prep times use this recipe’s scaling mode: mild.
Scaling note: Peppers vary in size; add extra filling to a small baking dish if needed.
Ingredients
- 4 large peppers, halved
- 180 g quinoa, rinsed
- 400 ml vegetable stock
- 150 g sweetcorn
- 400 g black beans, drained
- 1 tsp smoked paprika
- 1 lime, juiced
- 60 g feta or vegan cheese (optional)
- 10 g coriander
Method
- Roast pepper halves until just tender.
- Cook quinoa in stock until fluffy.
- Mix quinoa with corn, beans, paprika, lime and coriander.
- Fill peppers, top with cheese if using, and bake until hot.
AI recipe note
This recipe was created with AI assistance and reviewed for clarity. Please use normal food safety checks and personal judgement when cooking.