Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 5.81 dollar
Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 1 cup Macro Organic tri colour quinoa, rinsed
- 1 red onion, finely chopped
- 2 cloves garlic, crushed
- 1tablespoons ground cumin
- 1tablespoons mustard powder
- 1teaspoons chilli powder
- 420grams chickpeas, rinsed, drained
- 400grams can no-added-salt diced tomatoes
- 60grams pkt baby spinach leaves
- 1 cup shredded light tasty cheese
- 2 large red capsicums
- 2 large yellow capsicums
- 120grams leafy mix salad, to serve
- 5milliliter extra virgin olive oil cooking spray
Nutrition per serving
2040kJ / 488Cal
2040 Kilojoules or 488 Calories
24% of daily energy intake*
Protein
27.2grams
Fat
14.2grams
Carbs
58.8grams
Sugars
10.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Red and yellow capsicums loaded with a savoury Mexican-inspired filling make a perfect meat-free dinner option. They're hearty, filling and delicious.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Line a baking dish with baking paper. Cook quinoa in a saucepan over boiling water for 10 minutes or until tender. Drain. Cool slightly. Spray onion with oil. Heat a large non-stick frying pan over medium-high heat.
Step 2 of 4
Add onion and garlic. Cook, stirring, for 2 minutes or until onion softens. Add cumin, mustard and chilli powder. Cook, stirring, for 30 seconds or until fragrant. Add chickpeas, tomato, spinach, quinoa and half the cheese. Cook for 1 minute or until spinach wilts. Remove from heat.
Step 3 of 4
Cut tops from capsicums, reserving tops. Scoop out seeds. Fill with quinoa mixture. Top with remaining cheese. Place in prepared dish, with reserved tops.
Step 4 of 4
Spray with oil. Bake for 15 minutes or until capsicums are tender and the cheese melts. Serve with salad.
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