Quinoa Stuffed Capsicums

Ingredients:

4 capsicums (any colour)
1 cup cooked quinoa
1 can (15 oz) black beans, rinsed and drained
1 cup corn kernels (fresh or frozen)
1/2 cup diced tomatoes
1/2 cup diced red onion
1/2 cup diced zucchini
1/4 cup chopped fresh coriander
2 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper, to taste
Optional toppings: avocado slices, Greek yogurt or sour cream, chopped spring onions

Instructions:

1. Preheat your oven to 190°C (375°F). Grease a baking dish that can hold the stuffed capsicums.
2. Cut the tops off the capsicums and remove the seeds and membranes. Set aside.
3. In a large mixing bowl, combine the cooked quinoa, black beans, corn kernels, diced tomatoes, red onion, zucchini, chopped coriander, lime juice, olive oil, ground cumin, paprika, garlic powder, salt, and pepper. Stir well to mix all the ingredients together.
4. Spoon the quinoa mixture into the hollowed-out capsicums, pressing it down gently to fill them completely. Place the stuffed capsicums in the greased baking dish.
5. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the capsicums are tender.
6. Remove the foil and continue baking for an additional 5 minutes to lightly brown the tops.
7. Once baked, remove the stuffed capsicums from the oven and let them cool slightly.
8. Serve the Quinoa Stuffed capsicums as a gut-healthy dinner! Garnish with avocado slices, Greek yogurt or sour cream, and chopped green onions if desired.

Feel free to customise the filling by adding other vegetables, such as diced carrots, mushrooms, or spinach.

You can also incorporate your favourite herbs and spices to suit your taste preferences.

Leftovers can be stored in the refrigerator for a few days.