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Stuffed Capsicum (Vegetarian)
Oven-roasted capsicums filled with quinoa, feta and Mediterranean vegetables. Roasting the capsicum halves for 20 minutes before they're filled softens their walls enough to hold the filling without collapsing once it goes back in the oven.
Total time
50 min
Prep
15 min
Cook
35 min
Difficulty
easy
Cuisine
Australian
vegetarian
Ingredients
4large capsicums, halved and seeded
1 cupquinoa, cooked
100gfeta, crumbled
1 tinchickpeas, drained
1 cupcherry tomatoes, halved
3 tbspolive oil
1 tspcumin
1 tspsmoked paprika
2 clovesgarlic, minced
fresh parsleyto garnish
salt and pepperto taste
Instructions
1
Brush capsicum halves with olive oil. Roast at 200°C for 20 minutes.
2
Mix quinoa, feta, chickpeas, tomatoes, garlic, cumin and paprika.
3
Fill roasted capsicums.
4
Return to oven for 15 minutes.
5
Scatter parsley.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
290
Protein
8.6g
Fat
17.5g
Carbs
25.6g
Fiber
5.6g
Sodium
243mg
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