Stuffed capsicums | Women's Weekly Food
Baked until soft and sweet, then stuffed with lentils, quinoa, tomato puree, fetta, and black olives. These stuffed capsicums will be your new go-to meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 tablespoons olive oil
- 1 medium_piece brown onion (150g), chopped finely
- 3 cloves garlic, crushed
- 2 tablespoons tomato paste
- 1 cup (280g) bottled passata
- 3/4 cup (150g) quinoa
- 1 cup (250ml) chicken stock
- 400 grams canned brown lentils, rinsed, drained
- 180 grams greek fetta cheese, crumbled
- 1/3 cup (50g) pitted black olives, finely chopped
- 1/4 cup fresh flat-leaf parsley, coarsely chopped
- 1/4 cup fresh basil, coarsely chopped
- 5 medium_piece capsicums (1kg)
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