Boil the quinoa following the instructions on the packet, strain and put by in a bowl. Preheat the oven to 190 ºC.
- 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
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.
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.
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.
Stuff the peppers with the mixture and cover the oven tray with tinfoil. Bake for 30 minutes.
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.