Stuffed Capsicum (Vegetarian)

Name: Stuffed Capsicum (Vegetarian)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 4 large capsicums, halved and seeded; 1 cup quinoa, cooked; 100g feta, crumbled; 1 tin chickpeas, drained; 1 cup cherry tomatoes, halved; 3 tbsp olive oil; 1 tsp cumin; 1 tsp smoked paprika; 2 cloves garlic, minced; fresh parsley to garnish; salt and pepper to taste

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

Brush capsicum halves with olive oil. Roast at 200°C for 20 minutes.

Mix quinoa, feta, chickpeas, tomatoes, garlic, cumin and paprika.

Fill roasted capsicums.

Return to oven for 15 minutes.

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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