Quinoa stuffed baked capsicum halves
Friday, November 28, 2014
A classic dish I eat every week!
This dish uses oil but I think it can be omitted? It's super delicious I promise. We microwave this to quicken the process but you can always skip that step and just bake the capsicums/bell peppers longer. Add chopped mushrooms if you like. I don't.
Quinoa stuffed baked capsicum halves
Gluten free, low fat
Yields 4 servings
The Ingredients
1/2 tsp oil
1/2 onion, diced
1 carrot diced
3 tbsp tomato puree (try to get a salt free one, mine has a little salt. I use the brand alce nero)
1 roma tomato, chopped (or a few cherry tomatoes)
2 dashes black pepper
2 dashes mixed herbs
1 cup cooked quinoa
2 capsicums, halved, microwaved for 10 min 1500W
Pumpkin, sweet potato or cauliflower + nutritional yeast puree (steam vegetables before puree-ing)
How to
Step one- Heat oil and saute onion and carrot until soft. Add in the tomato puree, tomatoes, black pepper, herbs, quinoa and mix to combine.
Step two- Preheat convection oven to 180C. Spoon quinoa mixture into capsicum halves. Top off with some pumpkin puree and bake for 15 minutes.
2 comments
im sorry but its unclear. so do i microwave my capsicum before putting in my quinoa or can i not microwave it and just put my quinoa in and bake after
ReplyDeleteMicrowave first, then add in the filling and then bake :) this shortens the baking time.
ReplyDelete