1. Preheat oven to 180 degrees C.
  2. Cook quinoa according to manufacturer’s instructions.
  3. Meanwhile place 1 tbsp coconut oil in a non-stick saucepan and sauté diced onion, zucchini, carrot and chilli for 5-10 minutes.
  4. Add 1/4 cup filtered water and cumin.
  5. Then add tomatoes and peanuts or macadamias, stir though, simmer and allow to reduce.
  6. Remove from heat and add cooked quinoa and peanut butter.
  7. Cut capsicums in half and arrange on a greased baking tray (grease with remaining 1 tbsp coconut oil).
  8. Generously fill capsicums with quinoa mixture, cover with foil and place in the oven for approx. 30 minutes.
  9. Remove foil and bake for a further 20 minutes.
  10.  Serve with avocado, lime, herbs, chilli flakes and additional peanuts (optional).