Stuffed Capsicums With Quinoa: The Gluten-Free, Vegetarian Way!

by Natalie on January 19, 2013

If you’ve seen my latest article you’ll already know why we’re so keen on Quinoa, but just to rehash – it’s gluten-free, cholesterol-free, and low GI as well as being high in protein, iron, fibre, calcium, amino acids and much more! So without further delay here is one of my favorite recipes as of late – Stuffed Capsicums with Quinoa. You can also make stuffed Eggplant or stuffed Mushroom using the same filling and they are equally delicious and healthy. Quinoa is a really nutritious addition to salads so if you have any leftover filling from this recipe you can add it to some leafy greens with fresh vegetables like cucumber, capsicum and celery.

Ingredients:

Serves 2

2 red or green Capsicums
1 ½ to 2 cups cooked Nature’s Earthly Choice Quinoa
1 large leaf Silverbeet chopped (minus stalk)
¾ cup Pumpkin diced
1 cup Broccoli finely chopped
½ Zucchini diced
½ cup Parsley chopped
1 Spring Onion
6 Cherry Tomatoes cut in quarters
75g Feta Cheese cubed
1 tbsp Olive Oil
½ Lemon juice
1 Garlic clove
Sea salt & cracked pepper

Method:

- Preheat oven to 180 degrees (fan forced)

- Rinse and strain 1 cup of dry quinoa then place in a saucepan with 2 cups of water. Bring to boil then reduce to simmer and let sit to absorb the water for around 10 to 15 minutes. This should make about 1 ½ to 2 cups of cooked quinoa

- While you’re waiting for quinoa to cook, lightly steam silverbeet, pumpkin, broccoli, and zucchini in a veggie steamer and then place in a large bowl

- Add parsley, spring onion, cherry tomatoes, feta and mix together

- Once quinoa is cooked remove the saucepan from stove. Add olive oil, lemon juice, garlic, salt & pepper to the saucepan and stir through

- Transfer quinoa to vegetable mix and fold through. This will become your capsicum stuffing

- Cut the tops off 2 capsicums and scrape out the insides

- Fill capsicum shells generously with quinoa stuffing (you can also top with a bit of grated cheese and pepita seeds)

- Place capsicums on a baking tray and into the oven for around 20 minutes or until capsicum shells are cooked

- You can serve stuffed capsicums on their own or with a side salad

 

Enjoy!

{ 6 comments… read them below or add one }

Alex January 19, 2013 at 5:10 am

Yum!! this looks delish, cant wait to make this.

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Kiersten @ Oh My Veggies January 24, 2013 at 11:20 pm

Quinoa makes such a great stuffing for vegetables, doesn’t it? This is a great idea!

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Natalie January 25, 2013 at 3:03 am

Thanks Kiersten! I really appreciate you visiting the site and so glad you liked this recipe idea. Can’t wait to read ‘what I ate this week’ ;)

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kate January 25, 2013 at 2:19 am

Yum, I’m trying this asap.

Reply

Natalie January 25, 2013 at 3:05 am

Kate, if you’re a Quinoa fan then you’ll love it!

Reply

Liz @ I Spy Plum Pie February 18, 2013 at 12:59 am

That looks delicious! I am always looking for new ways to cook capsicum so I definitely need to give this a try. I love how versatile quinoa is – it just takes on flavour so well.
Thanks for the great recipe!

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