Quinoa & Beef Stuffed Capsicums

Ingredients:
1 cup quinoa
350mL chicken stock, salt-reduced
2 tbsp Olive oil

250g beef mince (or veggies for vegetarian option)

1 onion, finely chopped
1 large zucchini, grated
2 garlic cloves, minced
1 tsp ground cumin
1 tsp ground paprika
2 tbs pinenuts, toasted
2 tbs pumpkin seeds, toasted
2 tomatoes, diced
75g feta cheese
3 large capsicums, cut in half & deseeded

Directions:

1. Preheat oven to 180C fan-forced
2. Place quinoa in a saucepan with the chicken stock and bring to the boil. Reduce heat to low and simmer for 10 minutes
3. Heat a large frying pan over a medium heat, add olive oil. Cook onion with garlic until soft . Add the zucchini, mince, paprika & cumin & cook for a further 5 minutes. Add tomatoes and cool for a further 5 minutes. When done, pour in quinoa and all of the stick to the mince frypan, stir well and leave to simmer on low for 10 minutes until stock is nearly all absorbed. Remove from heat and set aside to cool.
4. Place halved capsicums in a baking tray ready to add stuffing mixture.
5. Stuff the capsicums with the mixture. Sprinkle feta and seeds on top. Cover the tray with foil. Bake in preheated oven for 20 minutes. Remove foil and bake for a further 10 minutes, or until capsicums are tender and the stuffing is golden. Enjoy 🍴