Servings: 2
Ingredients
- One bell pepper of choice
- 1 ½ cup cooked quinoa
- ½ cup butter beans
- ⅓ cup confit tomatoes
- ½ red onion diced
- ½ tsp cumin
- ½ tsp garlic flakes
- ½ coriander
- ¼ tsp chili flakes
- 1 tbsp agave
- Splash of lime juice
- Salt and pepper
- Good quality olive oil
- fresh coriander leaves
Instructions
- Prep the pepper by washing and slicing lengthways and removing the seeds.
- Cook the quinoa according to the packet instructions, I like to soak them overnight to allow easy cooking and absorption.
- Fry the diced onion in olive oil, add in the spices to cook until fragrant and the onion is brown.
- Add in the drained butter beans, cooked quinoa, confit tomatoes or regular cherry tomatoes, agave, lime juice, salt, and pepper.
- Let it cook for five minutes or so before removing and scooping into the peppers.
- Place the peppers on a parchment paper-lined baking tray, drizzle with a little olive oil and let them bake for 15-20 minutes until brown and soft.
- Once soft and cooked remove and decorate with fresh coriander leaves, chili flakes, and cracked black pepper.
Notes
The quinoa can be replaced by any other grain you might have on hand, wild rice, brown rice, couscous and even polenta.
I love yellow and red peppers just because they are so sweet but you can easily use green peppers.
Other beans like chickpeas, white beans or even lentils can be used in this recipe.
I love adding confit tomatoes but you can sub them with sun dried tomatoes or cherry tomatoes if you like.
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