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Capsicums stuffed with rice, quinoa and lentil salad
Capsicums stuffed with rice, quinoa and lentil salad
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Prep Time:
40 minutes
Cook Time:
45 minutes
Total Time:
85 minutes
Summery savory package perfect for picnics and outdoor gatherings.
Ingredients:
  • 6 red capsicums, halved lengthwise, seeded, stems left intact
  • 1/2 bunch thyme
  • 6 cloves garlic, thinly sliced
  • 125ml (1/2 cup) extra virgin olive oil
  • 200g (1 cup) Basmati rice
  • 190g (1 cup) red quinoa (see note)
  • 200g (1 cup) French-style green lentils
  • 55g (1/3 cup) currants
  • 60ml (1/4 cup) white wine vinegar
  • 1/2 lemon, juiced
  • 1.25 gm Spanish smoked paprika
  • 1.25 gm ground cumin
  • 62.50 ml roughly chopped flat-leaf parsley
  • 100g feta, crumbled
Instructions:
  • Preheat your oven to 220C. Arrange capsicums cut-side up in a roasting pan. Sprinkle with thyme, one-third of the garlic, and drizzle with 2 tablespoons of oil. Season with salt and pepper. Roast for 30 minutes until tender. Remove and discard thyme before serving.
  • In a bowl, combine the rice and quinoa, submerge them in cold water, and let them soak for 15 minutes.
  • 1. Boil lentils in salted water for 15 minutes. 2. Rinse rice and quinoa, then combine with lentils and remaining garlic. Cook until all ingredients are tender, about 15 minutes. Drain excess liquid.
  • In a large bowl, combine currants, vinegar, lemon juice, paprika, cumin, parsley, and the remaining 80ml (1/3 cup) oil. Season generously and mix well.
  • Combine the rice mixture with the currant mixture and toss well. Spoon the mixture into the roast capsicums, then sprinkle with feta. Enjoy right away or store in the fridge for up to 1 day.

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