Servings
2
Prep time
Cook time
Recipe
Ingredients
- ½ cup uncooked quinoa
- 1 cup chicken stock
- 2 tsp garam masala
- 1 yellow capsicum
- 1 green capsicum
- 1 red onion, thinly sliced
- Olive oil
- Ghee
- 100g sheep’s feta, roughly crumbled
- 1 tbsp chopped chives
- Himalayan salt & cracked pepper, to taste
Method
- Preheat oven to 160°C.
- Soak quinoa in a mixing bowl with enough water to cover. Let sit until quinoa sprouts.
- Place sprouted quinoa in a saucepan, add stock and 1 teaspoon garam masala and bring to the boil. Let simmer until stock has reduced and been fully absorbed by the quinoa.
- Rub olive oil on yellow and green capsicums and roast in oven until skin starts to brown and lift. Remove from oven, wrap in foil and let cool. Remove from foil, peel off skin, remove seeds and dice.
- Place onion in sauté pan with melted ghee and gently sauté until the onion caramelised
- To quinoa, add onion, roasted capsicum, crumbled sheep’s feta, chives and salt and pepper. Adjust fl avour by adding remaining teaspoon garam masala to quinoa mix.
- Slice top off red capsicums, remove seeds and fill with stuffing mix. Using hands, lightly coat outside with a little olive oil.
- Roast stuffed capsicums in oven for 20–30 mins until soft.
- Serve with fresh garden salad or a cucumber salad.
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