Roasted Capsicum Stuffed with Quinoa
CAL P/SERVE
127
kJ P/SERVE
530
FAT P/SERVE
3.8g
SODIUM P/SERVE
57g
Prepare a few of these when you have people over for a BBQ, simply place them on the BBQ or in an oven and serve in place of salad.
Ingredients
- 2 large red capsicums (aka bell pepper)
- ½ cup quinoa cooked with 1 cup water
- 1 tomato diced
- 1 stick celery, chopped
- 1 spring onion sliced
- 1 tbsp. parsley chopped
- 1 clove garlic
- Sprinkle oregano
- ½ cup ricotta
- 4 button mushrooms, chopped
Method
- Preheat oven to 180C (350F).
- Cook quinoa in medium pot of boiling water and cook 4-5 minutes or as per pack instructions. Drain and set aside.
- Cut red capsicums in half-length ways and remove pith and seeds.
- Place on oven tray lined with baking paper.
- In a bowl mix all the ingredients tomato, celery, spring onion, garlic, oregano, parsley, ricotta and button mushrooms.
- Fluff quinoa with fork and to the mixture. Season with cracked pepper.
- Spoon mixture into each capsicum half and bake in oven for 40 minutes or until capsicum has softened.
- Serve immediately with a small side salad.
Nutrition Table
Servings: 4
Serving size:250g
| Average Serve | Average 100g | |
|---|---|---|
| Energy | 530 kJ | 212 kJ |
| 127 Cal | 51 Cal | |
| Protein | 7.4 g | 3.0 g |
| Fat, total | 3.8 g | 1.5 g |
| - Saturated | 1.6 g | 0.7 g |
| Carbohydrate | 13.0 g | 5.2 g |
| - Sugars | 6.2 g | 2.5 g |
| Sodium | 57 mg | 23 mg |
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