Quinoa Stuffed Capsicum


You will need:


½  cup quinoa, rinsed

¼  cup finely chopped parsley

1 lemon, rind and juice

6 olives, de-stonned and sliced

3 sun-dried tomatoes, sliced

50g feta, crumbled 

olive oil

 salt and pepper

1 large capsicum



Bring 1 cup water to the boil in saucepan and add quinoa. Place on a tighly fitted lid and cook on a very low heat for 15-20 minutes until “al dente”. (All the water will have evaporated so watch closely at the end). Alternately cook in a pressure cooker for 4 minutes at High Pressure.


Stir the parsley through the quinoa and add the lemon rind and juice, olives, tomato and feta. Add a dash of olive oil and season with salt and pepper.


Cut the top off the capsicum and retain to use as a lid and scoop out the seeds, fill the capsicum with the quinoa mixture and place capsicum  lid on top. Sit the capsicum in a baking dish and bake in an oven preheated to 180°C for 30 minutes or until capsicum is tender.


Makes 1 stuffed capsicum


For more recipes by Lisa Loveday buy her book here