Inspired by this more mexican version by Minimalist baker
- 4 Peppers (any colour)
- 1 cup uncooked Quinoa
- 2 cups Vegetable Stock
- 1 tbsp Nutritional Yeast
- 2 tsp Cumin
- 1/2 tsp Chilli Flakes
- 1 1/2 tsp Garlic Powder
- 1 can Chickpeas
- Optional: 1 cup Sweetcorn
- Suggested Toppings: Salsa, Avocado, Humous, Grilled Mushrooms, Sundried Tomatoes
Preheat the oven to 190C
Halve and deseed the peppers. Rub with vegetable oil and season with salt and pepper.
Roast the peppers for about 30 minutes until peppers are soft, Turning the peppers after 15 minutes.
Meanwhile add quinoa and vegetable stock to a pan and bring to a boil. Once boiling reduce heat and simmer for 15 minutes.
Add the remaining ingredients (nutritional yeast through to sweetcorn) to the quinoa and cook for a further 4-5 minutes, until all liquid is absorbed and the quinoa is light and fluffy.
Taste and adjust seasonings to your preference, adding salt, pepper, or more spices.
Stuff the peppers with the quinoa mixture.
Serve with toppings/ sides of your choice.