Stuffed Pepper with Quinoa



  • 6 red capia peppers
  • Half a cup of red quinoa
  • ½ cup of white quinoa
  • 2 cups of hot water
  • 3 stalks of fresh coriander
  • 2 stalks of spring onions
  • 1 teaspoon of salt
  • Half a cup of boiled mung beans
  • Half a teaspoon of black pepper
  • half a teaspoon of cumin
  • 1 avocado
  • 1 tablespoon of olive oil
  • Juice of half a lemon

Place the peppers on a baking tray lined with grease-proof paper and roast them in a preheated 392 degree oven. When they come out of the oven, cool them and peel the skins off. Take the quinoa in a bowl, add hot water to it and let it sit until it swells.
Finely chop the spring onions and coriander, add the boiled mung beans and quinoa and mix. Season with salt and spices. Stuff the roasted peppers with this mixture. Serve warm.


 

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