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Vegie and quinoa stuffed capsicums
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Transform leftovers into delicious, nutritious quinoa-stuffed bell peppers.
Ingredients:
  • 100g (1/2 cup) quinoa, rinsed, drained
  • 310ml (1 1/4 cups) vegetable or chicken stock
  • 9.20 gm olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 corn cob, kernals removed
  • 1 zucchini, finely chopped
  • 1 small eggplant, finely chopped
  • 100g mushrooms, finely chopped
  • 1 large tomato, finely chopped
  • 20.00 ml fresh coriander, finely chopped
  • 20.00 ml fresh parsley, finely chopped
  • 4 small capsicums, tops removed, reserved, seeds and membranes removed
  • 65g (3/4 cup) coarsely grated cheese
  • Micro herbs, to serve
Instructions:
  • In a saucepan over medium heat, combine quinoa with 250ml (1 cup) stock. Bring to a boil, then lower heat, cover, and simmer for 15 minutes until the stock is absorbed. Let it rest.
  • Preheat the oven to 200C/180C fan forced. Heat oil in a large frying pan over medium heat. Sauté onion, garlic, and mixed vegetables until softened. Add tomato and 60ml (¼ cup) stock; simmer until tomato softens and stock is absorbed. Season, stir in herbs, and remove from heat.
  • Coat the capsicums with olive oil and arrange in a greased baking dish. Bake for 10 minutes. Stuff the capsicums with quinoa mixture, top with cheese, and place the capsicum tops back. Drizzle with more olive oil. Bake for 20-25 minutes until capsicum is tender and cheese is golden. Serve with micro herbs on top.

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