This Quinoa & Lentil Filled Capsicum recipe is a tasty vegetarian meal that even meat lovers will enjoy. It is a great recipe to make to use up left over ingredients in the fridge too, you can literally stuff these bad boys with anything you like!
The filling is easily doubled, tripled or even quadrupled depending on how many people you want to serve. he filling is also super tasty on it’s own too if you don’t have the capsicums on hand.
Quinoa & Lentil Filled Capsicum
1 tsp coconut oil
½ a small red onion
1 garlic clove
1 small grated carrot
1 small grated courgette
1 handful of spinach
1/2 tsp mixed herbs
Salt and pepper
¼ cup quinoa cooked
½ a tin of lentils
3 Tbsp pesto
2 tsp of nutritional yeast (or use grated cheese)
Pre-heat the oven to 180 degrees. Slice the top off the capsicum and de-seed it. Place the capsicum in a small baking tin and cover with tin foil. Bake in the oven for 15-20 minutes while you prepare the filling.
Stir fry the onion, garlic, carrot, courgette in coconut oil until soft. Add spinach, seasonings, quinoa, lentils, pesto and nutritional yeast and heat through.
Stuff the capsicums with the filling and place back in the oven for a further 20 minutes.
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