Mexican Quinoa & Salsa Filled Peppers with Jalapeno Sour Cream

Preheat oven to 200°C. Bring a large pot of water to boil (for step 2). Place quinoa into a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with vege stock concentrate and 1 cup of water and bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

Tip! If quinoa has absorbed all the liquid but is not cooked through, add a few spoonfuls of water and continue to cook.

Cut capsicums in half vertically. Use a small knife (or hands) to remove seeds and ribs, discard. Add to boiling water and cook for 5 minutes. Carefully remove capsicums from boiling water, drain well, then place open side up, in an ovenproof baking dish on a lined baking tray.

Cut cherry tomatoes into quarters. Thinly slice spring onion. Roughly chop jalapenos. Pick coriander leaves, discarding stems, and roughly chop.

In a small bowl, combine corn kernels, tomatoes, spring onion, spice mix and coriander (to taste). Add olives and ³⁄₄ of the corn salsa to the cooked quinoa. Season with salt and pepper and mix well to combine.

Fill the capsicum halves with quinoa stuffing and top with grated cheese. Bake in the oven for 10-12 minutes, until golden. Meanwhile, in a small bowl combine jalapenos (to taste) and sour cream. Season if required and mix well.

Tip! Japepenos can pack a punch of heat, so go easy when adding to the sour cream. Taste as you go!

Divide the stuffed capsicums between plates and serve with the remaining corn salsa. Top with jalapeno cream and any remaining coriander. Enjoy!

Preheat oven to 200°C. Bring a large pot of water to boil (for step 2). Place quinoa into a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with vege stock concentrate and 1 cup of water and bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

Tip! If quinoa has absorbed all the liquid but is not cooked through, add a few spoonfuls of water and continue to cook.

Cut capsicums in half vertically. Use a small knife (or hands) to remove seeds and ribs, discard. Add to boiling water and cook for 5 minutes. Carefully remove capsicums from boiling water, drain well, then place open side up, in an ovenproof baking dish on a lined baking tray.

Cut cherry tomatoes into quarters. Thinly slice spring onion. Roughly chop jalapenos. Pick coriander leaves, discarding stems, and roughly chop.

In a small bowl, combine corn kernels, tomatoes, spring onion, spice mix and coriander (to taste). Add olives and ³⁄₄ of the corn salsa to the cooked quinoa. Season with salt and pepper and mix well to combine.

Fill the capsicum halves with quinoa stuffing and top with grated cheese. Bake in the oven for 10-12 minutes, until golden. Meanwhile, in a small bowl combine jalapenos (to taste) and sour cream. Season if required and mix well.

Tip! Japepenos can pack a punch of heat, so go easy when adding to the sour cream. Taste as you go!

Divide the stuffed capsicums between plates and serve with the remaining corn salsa. Top with jalapeno cream and any remaining coriander. Enjoy!