Serves 2

  1. Preheat the oven to 180C
  2. Heat the coconut oil in the pan. Fry off the onions, garlic for 2-3 minutes add the carrot, beans.
  3. Add in the quinoa, tomato puree, tomatoes, cumin, chili powder, salt, pepper and lemon juice. Cook it for a further 5 minutes.
  4. Cut the tops off the peppers and de-seed.
  5. Stuff the peppers with the warm mixture, place in a dish, cover with foil and cook it for 20-25 minutes.

Serve with some greens vegetables.

Use any leftover vegetables you have in your fridge: spinach, broccolis…