Ingredients (serves 4)

• 4 capsicums, in a mix of colours, cut in half lengthways, then hollowed out
• 1 teaspoon olive oil, plus extra for drizzling
• 300 g quinoa
• 625 ml vegetable stock, plus an extra 125 ml
• 1 tablespoon tomato paste (concentrated purée)
• 2 tablespoons grapeseed oil
• 1 red onion, finely diced
• 3 garlic cloves, crushed
• 1 long red chilli, diced (optional)
• 2 ripe tomatoes, peeled and diced
• 1 teaspoon Himalayan salt, or to taste
• ½ teaspoon freshly ground black pepper
• ½ teaspoon dried basil
• 15 g nutritional yeast, plus an extra 2 tablespoons for sprinkling
• 200g cooked corn kernels
• 75g cooked fresh or frozen peas
• 175g cooked or tinned black beans, rinsed and drained

Method

1. Preheat the oven to 170ºC (325ºF). Place the capsicum halves on a baking tray lined with baking paper and lightly massage with 1 teaspoon olive oil.
2. Put the quinoa and 625 ml vegetable stock in a saucepan and bring to the boil. Reduce the heat, cover and simmer for 10–12 minutes, or until the stock is absorbed and the quinoa is cooked. Set aside to cool slightly.
3. Mix the 125 ml (4½ fl oz/½ cup) vegetable stock with the tomato paste and set aside.
4. Heat the grapeseed oil in a saucepan over medium heat. Sauté the onion for 2–3 minutes, or until translucent. Add the garlic and chilli and sauté for a further 1–2 minutes.
5. Stir in the diced tomatoes, then add the tomato paste mixture, salt, pepper, t\basil and the 15 g nutritional yeast. Remove from the heat when the mixture begins to bubble.
6. In a large bowl, combine the corn, peas, black beans and quinoa. Add the tomato mixture and fold through well.
7. Evenly scoop the mixture into the capsicum halves. Drizzle with a little extra olive oil, then transfer to the oven and bake for 15 minutes. Sprinkle the extra nutritional yeast over the capsicum halves and bake for a further 10–20 minutes, or until cooked to your liking. Transfer to a serving platter and enjoy straight away.