Spicy Stuffed Capsicums (Gluten Free and Vegetarian)

• 1 cup Cooked Black Beans (canned Or Soaked, Then Boiled)
• 1 cup Quinoa
• 2 cups Boiling Water
• 1 Tablespoon Olive Oil
• 1 whole Courgette (Zucchini), Diced
• 1 whole Carrot, Grated
• 1 whole Red Onion, Diced
• 1 whole Tomato, Diced
• 1 Tablespoon Fresh Coriander
• 1 teaspoon Paprika
• 1 teaspoon Cumin
• 1 whole Chili Pepper
• 4 whole Capsicums (Bell Peppers)
• 1/2 cups Almond Flour
• 1/4 cups Grated Parmesan Cheese

1. 1.
2. Soak black beans overnight in a bowl of warm water, then cook for 10 minutes in a pot of boiling water to prepare for cooking.
3. This method can be replaced by using a cup of canned black beans.
4. 2.
5. In a saucepan, cook 1 cup quinoa in 2 cups boiling water until water has evaporated.
6. Preheat oven to 180 C. 3.
7. Then heat the oil in a large skillet over medium heat.
8. Stir-fry the beans, quinoa and fresh vegetables (I use courgette, grated carrot, red onion and tomatoes) until vegetables reach your desired level of done.
9. 4.
10. Add spices to your taste.
11. 5.
12. Halve capsicums lengthwise, remove the seeds (keep the stems on) and fill with the mixture.
13. 6.
14. Top with almond flour and Parmesan cheese and place into a baking dish.
15. 7.
16. Bake for 10-15 minutes at 180 C. 8.
17. Serve hot with a side of guacamole or tomato salsa.

black beans, quinoa, boiling water, olive oil, courgette, carrot, red onion, tomato, fresh coriander, paprika, cumin, chili pepper, flour, parmesan cheese

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/spicy-stuffed-capsicums-gluten-free-and-vegetarian/ (may not work)