Stuffed capsicums
- Sunday Feast
- Prep 5 min
- Cook 45 min
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 gm 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 gm Persina feta or feta
- 4 spring of thyme
- olive oil
Method
- 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.
- 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.
- Meanwhile, cut capsicums in half lengthways. Remove seeds and membranes. Lay in a baking tray. Fill capsicum halves with quinoa mixture.
- Combine remaining passata and stock in jug. Pour in to the base of the tray. Bake, spooning the sauce over twice during cooking.
- For the last 5 minutes, crumble the feta over the capsicums and place the tray back in the oven. Sprinkle remaining thyme springs.
Published 5 August 2017. All recipes