Quinoa and Corn Stuffed Capsicums Recipe

Name: Quinoa and Corn Stuffed Capsicums
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, extra virgin; 4 capsicums, tops off, seeds and pith removed; ¼ cup pumpkin seeds; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 2 teaspoons chili powder; 2 cups vegetable stock; 1 cup quinoa; 400 g corn kernels, rinsed and drained; ½ cup olive, pitted and chopped; ½ cup parsley, chopped; 1 avocado, mashed; sour cream, to serve

Servings: persons

2 tablespoons olive oil, extra virgin
4 capsicums, tops off, seeds and pith removed
¼ cup pumpkin seeds
1 onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons chili powder
2 cups vegetable stock
1 cup quinoa
400 g corn kernels, rinsed and drained
½ cup olive, pitted and chopped
½ cup parsley, chopped
1 avocado, mashed
sour cream, to serve

1
Preheat oven to 200 degrees Celsius.
2
Rub 1 tbsp oil over capsicum skin.
3
Season to taste.
4
Arrange cut side up on a tray.
5
Bake for 20 - 30 minutes until slightly tender.
6
Add pumpkin seeds to tray for final 2 minutes until puffed and toasted.
7
In a large saucepan, heat 1 tbsp oil on medium heat.
8
Fry onion for 1 -2 minutes until tender.
9
Stir in garlic and chilli and cook for 30 seconds.
10
Add stock and quinoa.
11
bring to boil.
12
Reduce heat to low.
13
Simmer covered for 10 minutes, stirring occasionally until tender.
14
Remove from heat.
15
Set aside, covered for 10 minutes.
16
Stir corn, olives and parsley through.
17
Season to taste.
18
Fill capsicums with quinoa mixture.
19
Serve topped with avocado and sour cream.
20
Sprinkle with pumpkin seeds.

255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, extra virgin, 4 capsicums, tops off, seeds and pith removed, ¼ cup pumpkin seeds, 1 onion, finely chopped, and more.

Yes, Quinoa and Corn Stuffed Capsicums falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa and Corn Stuffed Capsicums

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