Stuffed capsicums

August 5, 2017
Cuisine
Prep time
5m
Cook Time
45m

It is a lighter version of the dish my mum used to make. The rice is substituted with quinoa for a healthy twist. You can use your favourite mince – beef, chicken or turkey.

Ingredients

  • 4
    red capsicums
  • 500 Grams
    beef mince
  • 1
    small red onion
  • 2
    garlic gloves, finely chopped
  • 1
    packet of quinoa
  • 1
    bottle of passata
  • 2
    cups of vegetable or chicken stock
  • 100 Grams
    Persina feta or feta
  • 4
    spring of thyme
  • olive oil

Instructions

  1. Preheat oven to 200 C. Heat oil in a large frying pan. Add onion and garlic. Cook until onion has softened. Add beef mince. Cook, stirring frequently, until the beef is browned.

  2. Stir in quinoa, half of the passata, half the stock and leaved of half the thyme. Bring to the boil, then reduce heat and simmer for 15 minutes, stirring occasionally.

  3. Meanwhile, cut capsicums in half lengthways. Remove seeds and membranes. Lay in a baking tray. Fill capsicum halves with quinoa mixture.

  4. Combine remaining passata and stock in jug. Pour in to the base of the tray. Bake, spooning the sauce over twice during cooking.

  5. For the last 5 minutes, crumble the feta over the capsicums and place the tray back in the oven. Sprinkle remaining thyme springs.

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