Gluten Free Quinoa Stuffed Baked Capsicums

Here at 2SS Kitchen Headquarters we have been trying to eat healthier meals and experiment with healthy food options. We believe it is important to fuel your body with the right foods and we know how hard it can be to maintain. So we are here to hopefully inspire you along the way. But have no fear, we have not changed, we will still post naughty treats and meals every now and then… life is about balance right?!

Today we want to share with you a super yummy gluten free recipe that we have developed – Quinoa stuffed capsicums. The capsicums are baked with minimal oil so are very healthy and filled with one of the great superfoods – quinoa. Quinoa is packed with vitamins and minerals and a great source of fibre. This is a vegetarian dish your whole family will be sure to love. There is nothing boring about this healthy gluten free meal!

{Gluten Free Recipe} Quinoa Stuffed Baked Capsicums

3 medium sized capsicums

1/3 cup pine nuts
1 packet Celebrate Health Moroccan Quinoa* (130g)

1 tablespoon olive oil (plus extra for capsicums)

1 Spanish onion, finely sliced

3 mushrooms, sliced

200g tin chickpeas, drained

1/4 cup parsley, chopped

50g fetta, crumbled or thinly sliced**

1. Preheat oven to 180°C. Place pine nuts on a baking tray and roast for 5-10 mins or until golden brown.

2. In the meantime prepare the quinoa according to the packet directions.

3. While the quinoa is cooking halve and wash the capsicums, removing the seeds and membranes. Place in a medium sized oven dish (it is best for the capsicum halves to lean up against each other). Season the capsicums with salt and a light splash of olive oil. Bake for 10 minutes and then remove from the oven until the stuffing is ready.

4. While the capsicums are in the oven, start on the stuffing. Heat the olive oil in a large frying pan over a medium heat. Add the Spanish onion and cook until browned and softened. Add the mushrooms and cook until soft, stirring frequently. Add chickpeas and stir for a couple minutes more. Turn off the heat.

5. At this stage your quinoa should be ready. Separate the grains with a fork and add to the frying pan. Stir through the onion and mushrooms.

6. Add the roasted pine nuts and chopped parsley and mix through. Season with salt and pepper.

7. Stuff the capsicums with the quinoa mix and bake for 10 minutes.

8. Remove the stuffed capsicums from the oven and crumble or place the fetta slices on top. Return to the oven for a further 10 minutes so the fetta can heat through. Serve hot or warm.

* Normal quinoa can be used instead

** This can be omitted for a dairy free option

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