Roasted Capsicum Stuffed with Quinoa

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

1. 1Preheat oven to 180C (350F).
2. 2Cook quinoa in medium pot of boiling water and cook 4-5 minutes or as per pack instructions. Drain and set aside.
3. 3Cut red capsicums in half-length ways and remove pith and seeds.
4. 4Place on oven tray lined with baking paper.
5. 5In a bowl mix all the ingredients – tomato, celery, spring onion, garlic, oregano, parsley, ricotta and button mushrooms.
6. 6Fluff quinoa with fork and to the mixture. Season with cracked pepper.
7. 7Spoon mixture into each capsicum half and bake in oven for 40 minutes or until capsicum has softened.
8. 8Serve immediately with a small side salad.