A fun simple vegetarian dish that is high in protein and fibre. It only takes 15 minutes to prepare and then you can pop the quinoa and lentil stuffed capsicums into the oven and walk away. Enjoy this alongside a salad.
½ cup uncooked quinoa
1 can of organic lentils, drained and rinsed
4 large capsicums
1 courgette, grated
1 small onion, finely chopped
2 garlic cloves, finely chopped
¼ cup parsley
2 tsp cumin powder
1 tsp turmeric
1 tsp paprika
Sea salt and pepper to taste
3 tbsp olive oil
Pre-heat oven to 180 degrees.
Cook the quinoa as per instructions.
Heat a fry pan over medium heat, add 1 tbsp olive oil. Add chopped onion and garlic to the pan and saute for 4-5 minutes.
Next add in lentils, courgette and spices and cook for 4-5 minutes until vegetables are cooked through.
Cut the tops off the capsicums, leaving the stems attached (these will be your lids). Remove the seeds and membranes and discard.
Once quinoa is cooked toss it through the lentil mixture with the parsley and stir together until well combined. Season with salt and pepper.
Fill the capsicums with the lentil mixture. Place the ‘lids’ on top, drizzle with the remaining 2 tbsp olive oil and bake for 20-25 minutes or until cooked through.
Recipe by Natalie Brady, from Natalie Brady Nutrition ©