Quinoa Stuffed Capsicums
This recipe will fill 3 large capsicums
3 Large red capsicums
1/2 cup quinoa ( I use a mixture of red, white and black quinoa)
3/4 cup vegetable stock or water
1/4 cup pine nuts
2 tsp Sunflower oil
1/4 cup chopped onion
1 garlic clove minced
1 can diced tomatoes
4-5 fresh basil leaves torn into small pieces
1 Tbsp fresh chopped parsley
salt and pepper to taste
2 Tbsp Breadcrumbs or Rice crumbs
Preheat oven to 200 degrees Celsius
Cut tops off capsicums and remove seeds, set aside, make sure you keep the tops
In a medium pot place the quin oa in a pot with the vegetable stock or water and bring to a boil. Once boiling cover and reduce the heat, simmer for about 15 minutes
While the quinoa is simmering away pan toast the pine nuts in a small dry frying pan over medium heat, make sure to stir often to prevent pine nuts from burning. When the pine nuts have lightly browned set them aside. return the frying pan to the heat and add the oil, saute the onion and garlic for 3-4 minutes until the onion is soft but not browning. stir in the diced tomatoes, basil and parsley and bring to a simmer, add your salt and pepper to taste now.
Add the pine nuts, 1/4 cup of the tomato mixture and the breadcrumbs to the cooked quinoa, stirring gently to combine everything. Divide the quinoa mixture evenly between the capsicums and place tops back on. Place the peppers on a baking sheet with about 1 centimetre of water, cook in the oven for about 30 mins or until capsicums are tender.
While the peppers are cooking cover the tomato mixture and simmer lightly stirring occasionally.
Spoon the tomato mixture onto your serving plates and place the capsicums on top of the mixture to serve.
I like to serve this with some baked potatoes and steamed veggies.
If you dont have have pine nuts you can use any nuts you might have that would fit this dish, the night I made this to be photographed I was out of pine nuts so I used a mixture of, sunflower seeds, pepitas and slivered almonds.