Cheesy stuffed roasted red peppers
- 8 red capsicums
- ½ cup quinoa
- spray oil
- 1 red onion, finely chopped
- 1 clove garlic, finely chopped
- 2 courgetteszucchini, summer squashX, diced
- 2 tomatoes, diced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 400g can lentils, drained and rinsed
- 4 cups baby spinach
- 140g Noble cheddar, grated
- fresh basil, to garnish
1 Preheat oven to 200°C. Line an oven dish with baking paper. Cut tops off capsicums (keep these aside) and remove ribs and seeds from inside. Cook quinoa according to packet instructions.
2 Spray a pan with oil and set over medium heat. Add onion and garlic and cook for 5 minutes. Add courgettes, tomatoes and spices and cook, stirring, for 2 minutes. Add lentils and spinach. Cook until leaves are wilted. Combine lentil mixture and quinoa.
3 Fill capsicums with mixture. Place on oven dish along with capsicum tops. Bake in the oven for 10 minutes. Remove from oven and add equal amounts of cheese, then cook another 5 minutes, until cheese is melted.
4 Serve peppers garnished with basil.
Make it gluten free: Check ground spices gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 7g
Dietary fibre 12g
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