Ingredients
- 4 large bell peppers (any colour)
- 1 cup cooked quinoa
- 1/2 cup corn kernels
- 1/2 cup chopped spinach
- 1/2 cup Root-Free | Three Chillies Picante Schezwan Sauce
- 1 tbsp olive oil
- 1 tsp cumin seeds
- Salt to taste
Instructions
- Prepare Peppers: Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes.
- Prepare Filling: Heat olive oil in a skillet over medium heat. Add cumin seeds and let them sizzle. Add corn, spinach, and cooked quinoa. Mix in Root-Free | Three Chillies Picante Schezwan Sauce and season with salt. Cook for another 2-3 minutes until well combined.
- Stuff Peppers: Fill each bell pepper with the quinoa mixture. Place peppers upright in a baking dish.
- Bake: Cover the dish with foil and bake for 25-30 minutes until peppers are tender.
- Garnish and Serve: Serve hot as a flavorful and satisfying main dish.
