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Stuffed capsicums with rocket & fennel salad

A healthy hearty meal perfect for any day of the week. Adapted from WW Freshbox Recipe. The quinoa filling yield a crunchy top after baking making it even more delightful to eat.
Course Main
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Author Keren

Ingredients

Stuffed Capsicum

  • ½ cup 100g quinoa
  • 1 tbsp olive oil
  • 3 green shallots sliced
  • 2 garlic cloves crushed
  • 1 tsp finely chopped fresh thyme plus extra to garnish
  • 400 g can four bean mix rinsed and drained
  • 40 g raw almonds chopped
  • 4 800g red capsicums

Salad

  • 1 fennel bulb thinly sliced
  • 60 g baby rocket
  • 30 g vegan parmesan optional
  • 2 tsp red wine vinegar
  • 1 ½ tsp extra virgin olive oil
  • ¼ cup slivered almond

Instructions

  1. Preheat oven to 200°C. Line a large baking tray with baking paper.
  2. Rinse and drain quinoa. Cook in a large saucepan of boiling water for 12 minutes or until tender. Drain under cold water then transfer to a large mixing bowl.
  3. Meanwhile, heat half the oil in a medium non-stick frying pan on medium. Add shallot and garlic and cook, stirring, for 1 minute or until softened. Add to quinoa with thyme, four bean mix and almonds. Season and toss to combine.
  4. Cut capsicum in half lengthways and remove seeds and membrane. Fill with quinoa mixture. Place on the lined baking tray and cover loosely with foil. Bake for 30 minutes or until capsicum is tender. Uncover and cook for another 10 minutes or until golden.
  5. To make the salad: Combine fennel, rocket and parmesan in a bowl. Drizzle with vinegar and remaining oil.