Quinoa and Black Rice Stuffed Peppers

These make a great lunch or even a side dish to go with a main course. Get creative and add anything else that takes your fancy.

You will need:

35g quinoa

35g black rice

1 large red bell pepper

Half a can of black eyed beans, drained and rinsed

1 garlic clove, peeled and crushed

1 teaspoon of ground cumin

1 teaspoon of chilli powder

1 teaspoon of dried coriander

A squeeze of lime juice

Salt and Pepper

Olive Oil for greasing

Method:

Pre-heat the oven to 180 degrees centigrade.

Cook the black rice according to packet instructions, it usually take around 40-45 minutes.

Pour the quinoa into a pan with a pinch of salt. Cover with boiling water so it's about 1-2 inches deep. Bring to the boil and then simmer gently for approx. 10 minutes - keep an eye on it. All the water should absorb, but don't allow it to dry out completely either. Once cooked, set aside.

Now combine your black rice, quinoa, black eyed beans, garlic, the dried herbs and spices, lime juice and salt and pepper. Stir well.

Slice the bell pepper in half and remove the seeds. Brush the inside and outside with a little olive oil. Now also grease a baking tray with a little olive oil.

Fill the peppers with the quinoa and black rice mix, pushing the mixture in nice and tight.

Cover the tray with foil and bake for about 25 minutes covered.

Uncover after 25 minutes, and bake for a further 10-15 minutes until crispy.

Remove from the oven and garnish with whatever take your fancy. I've used my home-grown cress, but rocket would be great. I've also served with a bowl of hummus dip.

#peppers #quinoa #blackrice #blackeyedbeans