How to make stuffed red peppers, black beans and lime
Mexican stuffed red peppers are loaded with lycopene to help lower the risk of heart disease and are drizzled with a refreshing vitamin C-packed lime drizzle
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Your support makes all the difference.Stuffed red peppers, black beans and lime
1½tbsp oil
½ lime
½ vegetable stock cube
1tsp smoked paprika
240g black beans (drained)
2 red peppers
2tbsp sunflower seeds
2tsp chilli paste
40g baby spinach
4 spring onions
80g quinoa
Preheat the oven to 200C and boil a kettle. Dissolve the half stock cube in 400ml boiling water. Rinse the quinoa, place in a saucepan with the stock and simmer for 15 mins. After 10 mins of cooking, drain the black beans and add to the quinoa, cook for a further 5 mins.
Meanwhile, slice the red peppers in half and remove the seeds. Thinly slice the spring onions.
When the quinoa is cooked, drain the mix and place in a bowl. Stir in the spring onions, two thirds of the paprika and season with black pepper. Stuff the red peppers with the quinoa and bean mix. Place these on a baking tray and drizzle over ½tbsp oil, place in the oven for 10 mins until the peppers soften.
In a dry frying pan on a medium heat, toast the sunflower seeds for 3 mins, then sprinkle over the remaining smoked paprika and remove from the pan. To make the chilli lime drizzle; mix the juice from the half lime with the chilli paste and 1tbsp olive oil.
Serve the red peppers on two warm plates alongside the baby spinach and drizzle over the chilli lime sauce. Sprinkle over the paprika sunflower seeds.
Recipe from Mindfulchef.com
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