These colourful peppers are stuffed with vegetables, seeds and grains.
To Prep: 0:20 To Cook: 1:00
INGREDIENTS: 12 SERVINGS: 4
Ingredients
- 135g (2/3 cup) quinoa
- 2 tablespoons Amaranth
- 1 onion, finely chopped
- 1 medium zucchini, trimmed, grated
- 2 garlic cloves, crushed
- 1 teaspoon ground cumin
- 2 tablespoons currants
- 2 tablespoons sunflower seeds, lightly toasted
- 2 tablespoons roughly chopped flat-leaf parsley
- 2 vine ripened tomatoes, diced
- 75g fresh ricotta cheese
- 4 large capsicums, halved lengthwise, seeded
- Preheat oven to 180°C or 160°C fan forced. Line a large baking tray with non stick baking paper. Place the quinoa and amaranth in a medium saucepan with 400ml water, bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes or until water is absorbed and grains are al dente. Remove from heat, set aside to cool.
- Meanwhile, heat a large frying pan over a medium heat, spray with oil. Cook the onion and zucchini, stirring, for 5 minutes or until softened. Add the garlic and cumin, cook for 1 minute more. Remove from heat and set aside to cool.
- Place onion mixture, grains, currants, sunflower seeds, parsley, tomato and ricotta in a large bowl. Stir to combine. Season with salt and pepper.
- Stuff the capsicums with the quinoa mixture and place on the prepared tray, cover tray with foil. Bake in preheated oven for 20 minutes. Remove foil, bake for a further 15-20 minutes, or until vegetables are tender and stuffing is golden.
Amaranth and quinoa stuffed peppers
Reviewed by Pastry Recipes
on
January 16, 2014
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