This is a delicious dish to make for winter – warming, full of protein, vitamins and minerals and best of all it’s yummy!
You can make extras and take to work the next day and it tastes equally as good when cold. It’s vegetarian and could be vegan if you take the cheese off the last step. It is perfect with a fresh mixed salad and you’ll find the kids will love too. Happy baking !
Makes 6 halves.
3 capsicums, halved
1 cup quinoa
1 tablespoon coconut oil
1 onion, finely chopped
1 garlic, finely chopped
1 small zucchini, grated
1 squash, chopped
1 ripe tomato, chopped
1x400g tin kidney beans
Chilli paste , optional
1 teaspoon ground cumin
1/2 cup fresh parsley, finely chopped
Sea salt & pepper
Provolone cheese for topping, sliced
Heat oven at 180 c
Slice capsicums in half longways. Scoop out seeds and membranes; discard. Simmer the capsicums in a large saucepan of lightly salted boiling water, covered, for 5 minutes. Drain and set aside.
In a saucepan, cook up quinoa as usual ( 1cup quinoa to 1 1/2 cups water) cook and set aside.
In a frypan, add coconut oil and cook onion and garlic until translucent. Add cumin and chilli and continue to stir to bring out the aroma. Then add tomato, zucchini, squash and the kidney beans. Cook vegetables through. Finally add the cooked quinoa, parsley, salt and pepper to mix. Stir in well.
Fill each capsicum half with the quinoa filling and place the filled capsicums onto a greased ovenpan. Drizzled a little olive oil over the capsicum and cheese slices on top. Put in oven for 25 mins. Serve with a fresh salad. Enjoy!