Stuffed capsicums | Women's Weekly Food

Ingredients

• 2 tablespoon olive oil
• 1 medium_piece brown onion (150g), chopped finely
• 3 clove garlic, crushed
• 2 tablespoon tomato paste
• 1 cup (280g) bottled passata
• 3/4 cup (150g) quinoa
• 1 cup (250ml) chicken stock
• 400 gram canned brown lentils, rinsed, drained
• 180 gram 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)