Recipes

Stuffed capsicums

Preparation:
20 minutes

Cooking:
30 minutes

Servings: 2 [double quantities for more]

Wash and halve the capsicum allow half per person. Remove pith, membrane and seeds, and rub with olive oil.
Soak I cup Quinoa in boiling water for 15 minutes, drain well. In a dry frying pan lightly roast 1/4 cup pine nuts until just brown. Chop 1/2 red onion and lightly saute in olive oil, add the quinoa and toasted pine nuts and 4- 6 halved cherry tomatoes. Season with salt and freshly ground black pepper to taste.
Fill halved capsicums with the mixture and bake in a hot oven until capsicums are cooked and tomatoes are just starting to break down.
Top with crumbled fetta and shredded basil leaves.
Cooked Barley or Brown rice can be used instead of Quinoa

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