Colourful Capsicum Cups
Loaded with vegetables, chickpeas, quinoa and herbs these capsicum cups provide nutrition needed for a wholesome and balanced meal. These are incredibly filling and the quinoa and chickpeas provide a high vegetarian source of protein. These are great to make for lunch, dinner and snacks. Try to choose a variety of coloured capsicums to make the meal bright and colourful.
* Vegetarian * Vegan * Gluten Free * Dairy Free
3 capsicums 3/4 cup of quinoa 1 400g can of chickpeas. I used half a can. 1/4 pumpkin 1 avocado 1 fresh chill pepper- diced 2-3 cloves of garlic- diced 1 small bunch of chives 1 bunch of parsley Olive oil Salt and pepper
Note: For a non vegan meal, feta cheese can be sprinkled over the capsicums after the capsicums are roasted in the oven.
1. Cut up the pumpkin into small cubes, drizzle with olive oil and place in a baking tray. Roast the pumpkin in the oven on 180C for 15-20 minutes or until lightly golden. 2. Place the quinoa in a pot with 1 1/2 cups of water and a pinch of salt. Cook for around 15-20 minutes or until the water is absorbed and the quinoa is light and fluffy. 2. Cut out the stems of the capsicums and remove the seeds then cut the capsicums in half, lengthwise. 3. In a bowl add the quinoa, pumpkin, diced garlic, chili, half of the parsley and chives and salt and pepper. Mix well. 4. Stuff the capsicums with the mixture, then place them in the oven for 10-15 minutes on bake. 5. Sprinkle the remainder of the parsley and chives onto the capsicum, along with the sliced avocado. Drizzle with olive oil and sprinkle with salt and pepper.
Julia & Libby xx