Pimentões recheados com quinoa, feijão-preto e creme de abacate

Ingredientes

• 4 large bell peppers (red, yellow or orange)
• 150 g quinoa
• 1 can black beans (400 g), rinsed and drained
• 1 can corn (200 g), drained
• 1 red onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Splash of olive oil
• 50 g grated cheese (optional)
• 2 ripe avocados
• Juice of 1 lime
• 1/2 tsp garlic powder
• Handful fresh cilantro
• Pinch of chili flakes (optional)

Modo de preparo

1. 1

   Preheat the oven to 200°C (fan 180°C).Cook the quinoa according to the package instructions in lightly salted water. Drain and let cool slightly.Cut the peppers in half lengthwise. Remove the seeds and membranes and place the halves open-side up in a baking dish.Heat a splash of olive oil in a pan. Sauté the onion and garlic until translucent. Add the corn, black beans, cumin, smoked paprika, salt and pepper and stir-fry for 3 minutes.Stir the quinoa into the bean mixture. Taste and adjust the seasoning as needed.Fill the pepper halves generously with the quinoa-bean filling. Sprinkle some grated cheese over them if you like.Place the baking dish in the oven and bake the peppers for 25 minutes, until tender and lightly golden at the edges.Meanwhile make the avocado crema: puree the avocado with lime juice, garlic powder, salt and a few tablespoons of water until smooth and spreadable.Remove the peppers from the oven. Spoon the avocado crema over them and garnish with fresh cilantro and, if desired, a pinch of chili flakes. Serve immediately.