Boil the quinoa following the instructions on the packet, strain and put by in a bowl. Preheat the oven to 190 ºC.
Recipes
Stuffed peppers
Ingredients
- 170 g quinoa
- 4 large bell peppers
- 2 tsp Borges extra-virgin olive oil
- 1 onion
- 400 g cooked black beans
- 230 g grated cheese
- 178 g tomato or chipotle sauce
- 1 tsp cumin, garlic powder or chilli powder (optional)
- 150 g strained sweetcorn
- Salt and pepper
Step by step
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Step 1
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Step 2
Cut the peppers in half lengthways and remove the seeds. Brush the upper side with extra-virgin olive oil and arrange them with the cut side facing upwards on an oven tray with a drizzle of extra-virgin olive oil in the bottom.
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Step 3
Warm a dash of extra-virgin olive oil in a frying pan. Chop the onion and gently fry for 5 minutes. Add salt and pepper.
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Step 4
Add the onion to the quinoa, together with the cooked black beans, 160 g cheese (save 70 g for later), sauce and sweetcorn. Stir well.
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Step 5
Stuff the peppers with the mixture and cover the oven tray with tinfoil. Bake for 30 minutes.
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Step 6
Take off the tinfoil, sprinkle with the 70 g of grated cheese and bake for 15 minutes more until they turn golden brown. Serve hot with some guacamole and sour cream on the side.
