I’ve made stuffed capsicums on several occasions over the years, mostly with couscous or rice as the foundation. I have ample amounts of quinoa in my pantry after buying up big at Costco (2kgs to be exact) hence this ingredient was chosen as the filler. Depending on how hungry you are, you can add some grilled chicken and/or lentils to the capsicums for more protein. I love the tanginess of the lemon, sumac spice and tomato as a topping. A sprinkle of whatever chopped/crumbed cheese you have on hand and finely chopped garlic will provide the quinoa with some added flavour. I love eating these capsicums as a light dinner. I do slightly prefer green capsicums over red for this recipe, however red always seems to be in much greater supply as my green grocer!
- 3/4 cups quinoa (any sort will do)
- 3 medium red / green / or a mixture of the two capsicum, deseeded & membranes removed and cut in half
- 1 tablespoon coconut oil
- 1 large garlic clove, finely chopped
- 20-30g goat's feta cheese, crumbled
- 1 large tomato, roughly chopped
- 1 heaped teaspoon sumac
- the juice of 1/2 a lemon
- 1/3 cup finely chopped fresh herbs (i.e parsley, basil, chives)
1. Preheat a fan-force oven to 200 degrees celsius. Line a large baking tray with baking paper.
2. Rinse the quinoa twice in cold water, then strain well. Pour the quinoa into a small saucepan and add 1/2 cups water with a generous pinch of sea salt. Cover the pan and bring to the boil, then simmer for 10-12 minutes or until all water is absorbed and the quinoa is cooked (taste to check).
3. While the quinoa is cooking, heat the coconut oil in a medium to large frypan over medium-high heat. Add the halved capsicums and cook on their round sizes for 5-6 minutes or until lightly scorched. Remove from the heat and place cut side up on the prepared baking tray.
4. Once the quinoa is cooked, combine with the garlic and goat's cheese and spoon the mixture into the hollow part of the capsicums. Bake in the oven for 15 minutes, then remove.
5. Whilst the capsicums are in the oven, combine the tomato, sumac, lemon, fresh herbs and a pinch of sea salt. Once the capsicums have finished baking, top them with this tomato mixture and serve warm.
Serves / 2 hungry people
Total Preparation time / 10 minutes
Total Cooking time / 35 minutes maximum