Quinoa Stuffed Capsicums
A healthy and hearty dish that serves to please.
- 2 Capsicums (- Halved)
- 1 Cup Brown Rice (- Cooked To Your Liking)
- 1 Cup Quinoa (- Cooked To Your Liking)
- 1 Zucchini (- Grated)
- 1 Onion (- Diced)
- 1 Cup Mushrooms (- Finely Chopped)
- 2 Tbsp Pine Nuts
- 1 Can Diced Tomatoes
- 2 Cloves Garlic (- Crushed)
- 1 tsp Cumin
- Salt & Pepper
- ½ Cup Grated Cheese
Heat a little bit of olive oil in a skillet and sauté the garlic, onion and mushrooms until soft.
During this time is best to cook the brown rice and quinoa according to their respective packet instructions.
Add the can of diced tomatoes to the skillet along with the pine nuts. Stir well and allow to simmer for a few minutes.
Mix through the cooked rice and quinoa in the sauce mix.
Begin filling the halved capsicums and place onto a baking tray.
Cover the tray with foil and place into the oven on 180°C (356°F) for 15 mins.
Uncover and sprinkle some cheese on each capsicum half and place back into the oven until the cheese has melted and has a golden tinge.