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Amaranth and quinoa stuffed peppers
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Vibrant peppers filled with assorted vegetables, seeds, and grains.
Ingredients:
  • 135g (2/3 cup) quinoa
  • 40.00 ml Amaranth
  • 1 medium zucchini, trimmed, grated
  • 2.50 gm ground cumin
  • 40.00 ml currants
  • 40.00 ml sunflower seeds, lightly toasted
  • 40.00 ml roughly chopped flat-leaf parsley
  • 2 vine ripened tomatoes, diced
  • 75g fresh ricotta cheese
  • 4 large capsicums, halved lengthwise, seeded
Instructions:
  • Preheat the oven to 180°C (or 160°C fan forced) and line a large baking tray with non-stick baking paper. In a medium saucepan, combine quinoa and amaranth with 400ml water. Bring to a boil, then cover, reduce heat to low, and simmer for 12-15 minutes until the grains are al dente and water is absorbed. Remove from heat and let it cool.
  • Heat a large frying pan over medium heat and spray with oil. Cook the onion and zucchini, stirring occasionally, for 5 minutes until softened. Stir in the garlic and cumin and cook for an additional minute. Remove from heat and let cool.
  • Combine onion mixture, grains, currants, sunflower seeds, parsley, tomato, and ricotta in a large bowl. Mix well and season with salt and pepper to taste.
  • Fill the capsicums with the quinoa mixture and arrange on the baking tray. Cover with foil and bake in the preheated oven for 20 minutes. Uncover and continue baking for 15-20 minutes until the vegetables are tender and the stuffing is golden brown.

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