Mexican Spanish Style Quinoa Stuffed Peppers

Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy - about 20 minutes.

Meanwhile in a large mixing bowl and add all the remaining ingredients - black beans through the salt. Mix well until all the ingredients are well combined.

Now add cooked quinoa to the bowl in which the mixture was prepared in step 2. Mix well and taste the stuffing and then adjust the seasonings, if required, as per your taste.

Line a baking tray/dish and lightly grease it oil or butter.

Brush halved peppers with a high heat oil and stuff the peppers with quinoa mixture until all peppers are full, then cover the baking dish with foil.

Bake the peppers in a preheated oven at 390F/200C for 30 minutes covered (Instead of this, you can also microwave the peppers for a few minutes to soften slightly). Then remove foil, increase heat to 428F/220C, and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more

Serve with grated cheese on the top or as it is.