Quick Dinner Recipes: Stuffed Peppers

Stuffed peppers make for a hearty dinner in a short time! They come in so many different varieties from around the world.  We've created a delicious Mexican version!

Ingredients

• 4 red peppers (capsicums), halved
• 1 fresh chili, deseeded and thinly sliced
• 1 red onion, diced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 2 garlic cloves
• 1 bunch of coriander
• Olive oil
• 2 peppers, deseeded and chopped
• 1 x 400 g can chickpeas, drained and rinsed
• 1 x 400 g can black beans, drained and rinsed
• 1 bottle Passata (100% organic, where possible).
• Vegan queso

Method

1. Preheat oven to 350ºF (180ºC).
2. In a food processor, process together the chili, onion, paprika, cumin, garlic, stalks of coriander and 2 tbsp of olive oil.
3. Heat pan on medium heat, add in prepared chili paste, peppers, chickpeas and black beans,
4. Add a pinch of salt and pepper, and pour in passata.
5. Stir well, place lid on and simmer for 10-15 minutes until sauce slightly thickens.
6. Stuff peppers with chilli, top with cheese or our fave vegan queso and roast for 10-15 minutes.
7. Top with fresh avocado and cilantro.