Everyday recipes
Quinoa and corn stuffed capsicums
See more recipes in this Week's Woman's Day.
INGREDIENTS
olive oil, 1 tablespoon, plus 1 tablespoon extra
capsicums, 4, tops cut off, seeds and pith removed
pumpkin seeds, ¼ cup
onion, 1, finely chopped
garlic, 2 cloves, finely chopped
chilli powder, 2 teaspoons (optional)
vegetable stock, 2 cups
white or red quinoa, 1 cup
corn kernels, 400g can, rinsed, drained
pitted olives, ½ cup, chopped
parsley, ½ cup, chopped
mashed avocado, sour cream, to serve
METHOD
- Preheat oven to hot, 200°C.
- Rub oil over capsicum skin. Season to taste. Arrange cut side up on tray. Bake 20-30 minutes, until slightly tender. Add pumpkin seeds to tray for final 2 minutes, until puffed and toasted.
- Meanwhile, heat extra oil in large saucepan on medium. Saute onion 1-2 minutes, until tender. Stir in garlic and chilli and cook 30 seconds.
- Add stock and quinoa. Bring to boil. Reduce heat to low. Simmer, covered, 10 minutes, stirring occasionally, until tender. Remove from heat. Set aside, covered, 10 minutes. Stir corn, olives and parsley through. Season to taste.
- Fill capsicums with quinoa mixture. Serve topped with avocado and sour cream. Sprinkle with toasted pumpkin seeds.
TOP TIP- Quinoa is the seed of a native South American plant. You can find it in the health-food section of most supermarkets. If unavailable, use couscous.
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