Plant-based stuffed peppers

Red pepper is especially rich in phytochemicals and is a good source of vitamin K, manganese and molybdenum minerals. This vegetable has antidepressant, antiseptic, stimulates digestion, and has a positive effect on the kidneys and intestines. Try this recipe for plant-based stuffed peppers.

Ingredients:
4 large bell peppers
4 tbsp extra virgin olive oil
½ tsp salt
½ tsp pepper
1 cup black beans
1 cup sweet corn, frozen or fresh
½ cup tomatoes, chopped
1 avocado, chopped into small pieces
2 cups cooked quinoa
2 tsp cumin
½ tsp chili powder
1 lime
2 tbsp fresh cilantro or parsley leaves, chopped

Instructions:
Heat the oven to 220°C. Cut the peppers in half (lengthwise), then remove the seeds and the inside. Place peppers on a baking sheet lined with 2 tbsp olive oil. Season them with salt and pepper, then bake for 20 minutes or until the peppers soften. In a large bowl, mix together black beans, sweet corn, freshly chopped tomatoes, avocado and quinoa. Add the remaining 2 tbs olive oil, cumin, chili powder, salt and pepper to taste. Squeeze the lemon into a bowl and stir everything together. Transfer the peppers to a plate, then fill them with quinoa salad. Sprinkle with fresh cilantro or fresh parsley leaves on stuffed peppers before serving.