Quinoa and Herb Stuffed Capsicums

We ran out of groceries yesterday. Luckily, our veggie patch was producing the goods or god forbid, we might have had to get delicious Indian takeaway from up the road… Our garden has an abundance of kale, cherry tomatoes, basil and a few juicy lemons on the tree. And so, we made do! The result – quinoa and herb stuffed capsicums, with a little parmesan cheese to amp up the flavour. These are so quick and easy to make!

Quinoa and Herb Stuffed Capsicums
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Cook time: 
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  • 2 capsicums, halved, remove seeds and ribbing
  • ¾ cup quinoa
  • ½ cup of grated parmesan cheese
  • ¼ cup olive oil
  • 1 red onion, finely chopped
  • ½ teaspoon ground paprika
  • 1 garlic clove, minced
  • 1 lemon, zest and juice
  • Handful chopped basil
  • ¼ cup pine nuts, toasted, chopped
  • 2 big handfuls of kale, chopped
  • 1 handful of cherry tomatoes
  • Salt and pepper to taste
  • ¼ cup of greek yoghurt
  1. Preheat oven to 180C
  2. Place capsicums cut side open on a baking sheet and drizzle with olive oil and salt. Bake for 15-20 minutes or until they begin to soften.
  3. Cook quinoa in a pot of salted boiling water until the little tails pop out (about 10 minutes or so). When it’s finished, drain and set aside. Splash a little bit of olive oil through so the grains don’t stick together.
  4. In a large frypan over medium heat, pour a few splashes of olive oil, toss in scallions, paprika, garlic, salt and pepper. Stir a bit, then add lemon zest and kale. Add a big squeeze of lemon juice, stir in basil, toasted pine nuts, tomatoes and pepper. Once the kale has wilted and cherry tomatoes softened, add in the quinoa. Mix together until everything is combined and throw in the Parmesan cheese right at the end.
  5. Fill the capsicums with the quinoa stuffing and place in the oven to bake for about 10-15 mins.
  6. Remove the capsicum parcels from oven and serve with greek yoghurt and basil garnish.


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