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Quinoa-stuffed roast capsicums
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Stuffed colorful capsicums with smoky bacon and quinoa for a delicious, low-calorie meal.
Ingredients:
  • 4 large red capsicums
  • 250ml (1 cup) Mutti Tomato Passata
  • 80ml (1/3 cup) water
  • 9.20 gm olive oil
  • 150g shortcut bacon, chopped
  • 1 red onion, chopped
  • 2 celery sticks, chopped
  • 2 garlic cloves, crushed
  • 195g (1 cup) quinoa, rinsed
  • 435ml (1 3/⁄4 cups) water, extra
  • 125.00 ml basil leaves, chopped
  • 70g (2/3 cup) coarsely grated reduced-fat cheddar
Instructions:
  • Preheat the oven to 190°C/170°C fan forced. Cut the tops off the capsicums, removing the seeds and white membrane. In a baking dish, mix passata with water, season, then add the capsicums. Spray with olive oil and roast for 20 minutes until nearly tender.
  • Heat oil in a saucepan over medium heat. Cook bacon, stirring, until golden, about 2 minutes. Add onion and celery; stir until soft, about 4 minutes. Stir in garlic until fragrant, about 1 minute. Add quinoa and water, bring to a boil. Reduce heat to low, simmer for 13 minutes, stirring occasionally, until quinoa is tender. Stir in basil, season to taste.
  • Fill each capsicum with the quinoa mixture and sprinkle cheddar on top. Place the capsicum tops on a lined tray, spray with olive oil, and roast everything for 20 minutes until tender. Place the roasted tops back on the bases before serving.

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