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