Spicy Stuffed Capsicums (Gluten Free and Vegetarian)

1. Soak black beans overnight in a bowl of warm water, then cook for 10 minutes in a pot of boiling water to prepare for cooking. This method can be replaced by using a cup of canned black beans.
2. In a saucepan, cook 1 cup quinoa in 2 cups boiling water until water has evaporated. Preheat oven to 180 C.
3. Then heat the oil in a large skillet over medium heat. Stir-fry the beans, quinoa and fresh vegetables (I use courgette, grated carrot, red onion and tomatoes) until vegetables reach your desired level of done.
4. Add spices to your taste.
5. Halve capsicums lengthwise, remove the seeds (keep the stems on) and fill with the mixture.
6. Top with almond flour and Parmesan cheese and place into a baking dish.
7. Bake for 10-15 minutes at 180 C.
8. Serve hot with a side of guacamole or tomato salsa.