1 serving

Ingredients: 40 grams of quinoa, 1 (orange) bell pepper, ½ red onion (finely chopped), 1 clove of garlic (finely chopped), ½ teaspoon cumin, ½ teaspoon paprika powder, ¼ teaspoon chili powder, ¼ teaspoon cayenne powder, 60 grams corn, 60 grams black beans , ¼ leek (cut into thin rings), ½ (red) pepper (diced), 1 teaspoon coconut blossom sugar, 1 tomato (cut into cubes), 1 tbsp tomato puree and possibly salt and pepper.

Also delicious with homemade guacamole and some lime juice.

Step 1

Preheat the oven to 180 degrees.

Step 2

Cook the quinoa according to the package.

Step 3

Put some coconut oil or water in the wok and fry the onion and garlic in it.

Step 4

Add all the spices and fry briefly.

Step 5

Add the leek and pepper and fry briefly.

Step 6

Add the remaining ingredients and stir gently. Stew this for about 5-10 minutes.

Step 7

Finally, add the quinoa and stir gently.

Step 8

Take the orange pepper and cut the lid off. Remove the seeds and wash the pepper. Spoon the quinoa filling into your pepper and put the lid on top.

Step 9

Place your stuffed pepper in an oven dish and cover it with foil.

Step 10

Place the baking dish in the oven. After 25 minutes, remove the foil and leave the baking dish with peppers in the oven for another 10 minutes.

Step 11

Place your stuffed pepper on a plate and eat it with a simple salad.

Step 12

Would you like to take your stuffed peppers with you? This is possible, I have done it too. You have 2 options. Take a raw pepper with you and put the filling in your boho tiffin. You then fill the raw pepper on the spot. You can also add the pepper to the quinoa to make a salad.

Allow the stuffed pepper to cool thoroughly, place it in your Boho Tiffin and eat it wherever you want to eat it. I did that too, it was super tasty.