I used to really love stuffed peppers because my grandma used to make them for us in summer, but she used to make them with meat and a lot of bread crumble - two things I don’t eat anymore… I have tried to readapt and I think this is the best version so far as it’s not too crumbly! I hope you enjoy!
2 large peppers
1 cup quinoa
1 can black beans
1 teaspoon cumin
1/2 teaspoon chilli
1 1/2 tablespoon tahini
1 tablespoon oil
Rinse the quinoa in a fine sieve until the water coming through is clear and add it into a saucepan with 2 cups of water, salt and the juice of one lemon. Let it boil for a few minutes and then cover and let simmer for about 15 mins until there is no more water left.
Drain a can of black beans and add them into a mixing bowl with all the spices. Once the quinoa has finished cooking mix everything together.
Slice the peppers in half and remove all seeds, place these on a lined baking tray and generously fill them up with the stuffing. Then cover with tin foil.
Place the stuffed peppers in the oven at 200C and cook for 30 mins. Uncover them and cook for another 15/20 mins so they become nice and crunchy on top.
When they are almost done cooking you can mix the dressing. Mix all the ingredients together until you get a creamy sauce and just pour over the finished peppers.