Instructions
Follow the steps and taste along the way.
Prepare the peppers
Preheat the oven to 200 °C. Cut the peppers in half lengthwise and remove the cores and seeds. Arrange the halves cut side up in a baking dish.
Cook the quinoa
Rinse the quinoa in a sieve under cold water for about 30 seconds. Put it in a saucepan with 360 ml of water and 1 g of salt. Bring to a boil, cover, and simmer for 15 minutes, until the water has been absorbed. Remove from the heat and leave covered for 5 minutes, then fluff the grains with a fork.
Sauté the filling base
Finely chop the onion and mince the garlic. Heat the olive oil in a pan, add the onion, and sauté for 5 minutes, until softened and lightly golden at the edges. Stir in the garlic, cumin, and smoked paprika; sauté for another 30 seconds. Add the passata, black beans, corn, the remaining 2 g of salt, and the black pepper. Cook for 3 minutes, stirring occasionally.
Mix the filling and stuff the peppers
Remove the pan from the heat. Stir the cooked quinoa and lime juice into the mixture. Taste the filling; it should be distinctly salty and bright with acidity. Divide it among the pepper halves and gently level the tops.
Bake and finish with feta
Bake the peppers at 200 °C for about 25 minutes, until softened but still holding their shape, and the edges of the filling are lightly browned. Crumble the feta, scatter it over the peppers, and bake for another 3 minutes. Serve hot.
