Instructions
Follow the steps and taste along the way.
Cook the quinoa
Rinse the quinoa in a fine-mesh sieve. Put it in a saucepan with 360 ml of water and 2 g of salt. Bring to a boil, cover, and simmer over low heat for 15 minutes. Remove from the heat and leave covered for another 5 minutes, then fluff with a fork.
Partially roast the peppers
Preheat the oven to 200 °C. Halve the peppers lengthwise and remove the cores. Place the halves cut-side up in a baking dish and brush with 5 ml of olive oil. Roast for 10 minutes, until they begin to soften but still hold their shape.
Prepare the spiced base
Finely dice the onion and mince the garlic. Heat the remaining 15 ml of oil in a pan. Cook the onion for 4 minutes, until softened and lightly golden around the edges. Add the garlic, smoked paprika, cumin, chili, and black pepper; stir for 30 seconds, until fragrant.
Finish the filling
Stir in the tomato paste and passata and cook for 2 minutes. Add the drained beans, corn, cooked quinoa, and remaining 3 g of salt. Stir for another 2 minutes, until the filling is heated through; taste—it should be boldly seasoned and not watery.
Fill and finish roasting
Divide the filling among the partially roasted peppers and gently press it down with a spoon. Roast at 200 °C for another 15 to 18 minutes, until the peppers are tender but their edges are not falling apart. Crumble the feta over the top for the final 5 minutes of roasting.
Add a bright finish and serve
Chop the cilantro. Squeeze the lime juice over the roasted peppers and sprinkle with the cilantro. Serve hot, while the filling is soft and the peppers still hold their shape.
