Live Better
 
 

Stuffed peppers (capsicums) recipe

Fill up on the nutritious goodness of quinoa and spices, nestled in a bed of capsicum

Serves: 6

Ingredients

Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.

Who’s doing the shopping?

Send the shopping list straight to their inbox.

What to do

  • 1. Heat oil in a large frying pan and sauté the onion until soft and golden.

  • 2. Add the beef, stir well and cook until lightly browned all over.

  • 3. Stir in the cumin seeds and garlic and cook for about 1–2 minutes until fragrant.

  • 4. Add the tomato, quinoa, water and season with salt and pepper, bring to the boil, reduce the heat, cover and simmer for about 10 minutes or until all the water is absorbed. Stir the pan every now and then during the cooking time. Remove from the heat and stir through the parsley.

  • 5. In the meantime, prepare the peppers. Preheat the oven to 400°F/200°C.

  • 6. Cut the peppers in half lengthways then carefully remove all the seeds and membrane from inside. Alternatively, you can cut a slice off the top of the bell peppers from the stalk end to make a lid then carefully. Remove all the seeds and membrane from inside.

  • 7. Fill the peppers with the meat filling and place into a baking dish. Cover with their lid, if you have cut the bell peppers that way, drizzle with extra virgin and season with salt and pepper.

  • 8. Bake for about 20–30 minutes until the peppers are slightly charred and cooked. Decorate with chopped parsley, just before serving.

  • This recipe appears in Superfoods by Rena Patten, available now from New Holland Publishers.

     

    Recommended Reading

    10 foods to always have at home

    You’ll never be lost for healthy cooking ideas with these.

    Read more

    Easy veggie tacos recipe

    15-minute DIY tacos the whole family will love.

    Read more

    The best food to fuel your fitness training

    Sports dietitian Tim McMaster shares his formula.

    Read more

    Hate grocery shopping? Try this

    There are plenty of alternatives to the supermarket trip.

    Read more

    Rainbow veggie pho recipe

    A colourful, veggie twist on a Vietnamese favourite.

    Read more

    Your diet at 25 vs. your diet at 65

    How should it change? Dietitian Daniel Thomson explains.

    Read more

    Chicken and prawn Hailam noodles recipe

    Bright Asian flavours and juicy chicken combine.

    Read more

    Red beef and vegetable curry with fresh herbs recipe

    Adam Liaw makes Asian cuisine easy with this bold curry.

    Read more