Mexican Vegan Stuffed Peppers - IINH

Ingredients

• 6 large peppers (tops and seeds removed)
• 200 g butternut squash (finely diced)
• Tops of peppers (finely diced (red part only))
• 250 g cooked quinoa
• 1 X 400g black-eyed beans (drained & rinsed)
• 80 g spring onions (finely chopped (1x large bunch))
• 60 g sultanas
• 25 g coriander (finely chopped (small handful))
• 5 g mint (finely chopped (a few leaves))
• ½ tsp garlic (finely chopped)
• 1 tsp ground cumin
• ¼ tsp garlic salt
• ¼ tsp smoked paprika
• ¼ tsp chilli flakes
• 1/8 tsp ground cinnamon
• Seasoning
• Olive oil for drizzling