Vegie And Quinoa Stuffed Capsicums

Use your leftovers to make these healthy vegie and quinoa stuffed capsicums.

The ingredient of Vegie And Quinoa Stuffed Capsicums

• 100g 1 2 cup quinoa rinsed drained
• 310ml 1 1 4 cups vegetable or chicken stock
• 2 tsp olive oil
• 1 onion finely chopped
• 2 garlic cloves crushed
• 1 corn cob kernals removed
• 1 zucchini finely chopped
• 1 small eggplant finely chopped
• 100g mushrooms finely chopped
• 1 large tomato finely chopped
• 1 tbsp fresh coriander finely chopped
• 1 tbsp fresh parsley finely chopped
• 4 small capsicums tops removed reserved seeds and membranes removed
• 65g 3 4 cup coarsely grated cheese
• micro herbs to serve

The Instruction of vegie and quinoa stuffed capsicums

• place quinoa and 250ml 1 cup stock in a saucepan over medium heat bring to the boil reduce heat cover and simmer for 15 minutes or until the stock is absorbed set aside
• meanwhile preheat the oven to 200c 180c fan forced heat the oil in a large frying pan over medium heat cook the onion garlic and finely chopped mixed vegetables for 5 7 minutes or until softened add the tomato and remaining 60ml u00bc cup stock simmer for 5 minutes or until the tomato softens and stock is absorbed remove from heat season stir in the herbs
• spray the capsicums with olive oil place in a lightly greased baking dish bake for 10 minutes remove from oven and divide the quinoa mixture among the capsicums sprinkle with the cheese add the reserved capsicum tops to the tray spray with olive oil bake for 20 25 minutes or until capsicum is tender and cheese is golden serve topped with micro herbs

Nutritions of Vegie And Quinoa Stuffed Capsicums

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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