Stuffed Capsicum Cups
These Stuffed Capsicum Cups are a hearty vegetarian meal, loaded with protein, fibre and flavour! There's a common misconception that a veggie-filled meal won't do a good job of filling you up and keeping you satisfied. This meal that will prove the skeptics wrong. These stuffed capsicum's are incredibly filling and the quinoa provides a vegetarian source of protein.
I chose to use a variety of coloured capsicums to make the meal bright. Feel free to top these with chickpeas, black beans, cucumber, corn, kumara or add chicken for a non vegetarian meal.
3 capsicum, halved, seeds removed
1 avocado, seed removed, finely chopped
1 cup kale, finely chopped
1 cup cherry tomatos, quartered
3/4 cup quinoa
1/4 cup feta cheese
2 cloves garlic, finely chopped
juice of 1 lemon
1/4 cup olive oil
Salt + pepper
Preheat the oven to 180 degrees celcius on fan bake.
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.
In a bowl, combine the kale, cherry tomato's, feta and garlic.
Place the capsicum halves into a large oven tray. Spoon the quinoa into the capsicum's and cover with the kale, cherry tomato's, feta and garlic. Place into the oven and bake for 10-15 minutes. While these are cooking, prepare the dressing by mixing the lemon juice, olive oil and salt + pepper.
When the capsicum cups are ready, sprinkle with avocado and pour the dressing over them.
These are best served warm.