Healthy Vegetarian Stuffed Capsicums

Jacqueline Alwill

Brown Paper Nutrition

Been making these on repeat for the past few weeks for clients and catering events so I thought time to share the recipe with you! A great one for Christmas lunch spread, yes for the vegetarians, but maybe for the meat lovers to split their meat love with some extra veggies too? Just sayin you know?


Serves 4

Gluten free : Sugar Free : Vegetarian

3/4 cup (100g) quinoa, rinsed

1 cup (100g) buckwheat, rinsed

3 tablespoons extra virgin olive oil

1 medium (180g) spanish onion, peeled and finely diced

1 (120g) carrot, grated

100g celery sticks, diced

1/4 small bunch parsley, leaves and stems finely chopped

1/2 cup (75g) currants

1/2 cup (85g) sunflower seeds

200g feta, crumbled

4 medium to large red capsicums, halved from the stem downward, deseeded

sea salt and black pepper

Heat oven to 180C and line a large baking tray with greaseproof paper.

Cook quinoa and buckwheat in separate saucepans filled with boiling water until tender, drain and set aside

In a large frypan heat olive oil, then add spanish onion, carrot, celery and parsley and sauce on medium heat for 5-6 minutes.

Add currants, sunflower seeds and cooked quinoa and buckwheat and toss gently, then remove from heat.

Drizzle 1 tablespoon of olive oil over the mix, crumble feta through, then spoon into the capsicum shells.

Place on baking tray and into the oven to cook for 20 minutes. The capsicum should be tender but firm enough to hold the mix together as a shell.

Serve with a big leafy green salad.