Poivrons farcis au quinoa et aux haricots noirs

Ingrédients

• 8 peppers
• 200 g quinoa
• 150 g sweetcorn
• 1 tin (400 ml) black beans
• 1 red onion, finely diced
• 2 tsp paprika
• fresh coriander
• 2 tbsp tomato puree
• 50 g cheese, grated
• salt, pepper

Préparation

1. 1

   Preheat the oven to 200°C / 180°C fan oven / 400°F.

2. 2

   Rinse the quinoa thoroughly, and cook in water following the package instructions.

3. 3

   Cut the top off of the peppers, and remove the insides. Place them in a casserole dish or on a baking tray.

4. 4

   Drain and rinse the black beans. Add them to a mixing bowl.

5. 5

   To the mixing bowl, add sweetcorn (drained if using tinned, and thawed if using frozen), finely diced rd onion, some fresh coriander ripped into pieces, tomato puree, paprika powder, and the cooked quinoa. Add some salt and pepper to taste.

6. 6

   Use a spoon to add the quinoa filling to the peppers. Top the peppers with grated cheese, and place them in the oven.

7. 7

   Leave the peppers to bake until the cheese has melted and turned golden. This takes about 20-30 minutes. Remove them from the oven and serve.