Recipe by Lisa Loveday

Preparation and photo by Karen Knighton

Ingredients from the Ooooby Box

Quinoa stuffed capsicum (for 1 capsicum)

1 capsicum

½ cup quinoa, rinsed

¼ cup finely chopped parsley

1 lemon, zest and juice

6 olives, de-stoned and sliced

3 sundried tomatoes,

sliced 50g feta, crumbled (optional)

olive oil

salt and pepper

Bring 1 cup of water to the boil in a saucepan and add the quinoa. Put the lid on and cook on a very low heat for 15-20 minutes until “al dente”. (All the water will have evaporated so watch closely at the end).

Stir the parsley through the quinoa and add the lemon zest and juice, olives, tomato and feta. Add a dash of olive oil and season with salt and pepper. Cut the top off the capsicum and retain it for a lid. Scoop out the seeds, fill the capsicum with the quinoa mixture and place the lid back on top.

Place in a baking dish and bake in an oven preheated to 180°C for 30 minutes or until the capsicum is tender.

Views: 24


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Comment by Andrew Reid on December 24, 2010 at 1:42pm
I made this for dinner last night (without the feta) and it was very tasty. Thanks for the recipe.
Comment by Sheri on December 23, 2010 at 2:57am
Comment by James Samuel on December 21, 2010 at 7:31pm

Yes yummy photo - can't wait to have Ooooby boxes on Waiheke!

Comment by Lisa L on December 15, 2010 at 9:48am

nice photo !


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