Quinoa and corn stuffed capsicums

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Quinoa and corn stuffed capsicums
  • 1 tablespoon, plus 1 tablespoon extra olive oil
  • 4 capsicums, tops cut off, seeds and pith removed
  • 1/4 cup pumpkin seeds
  • 1 finely chopped onion
  • 2 clove garlic, finely chopped
  • 2 teaspoon chili powder (optional)
  • 2 cup vegetable stock
  • 1 cup white or red quinoa
  • 400 gram can corn kernels, rinsed, drained
  • 1/2 cup chopped pitted olives
  • 1/2 cup chopped parsley
  • mashed avocado, to serve
  • sour cream, to serve


Quinoa and corn stuffed capsicums
  • 1
    Preheat oven to hot, 200°C.
  • 2
    Rub oil over capsicum skin. Season to taste. Arrange cut side up on tray. Bake 20-30 minutes, until slightly tender. Add pumpkin seeds to tray for final 2 minutes, until puffed and toasted.
  • 3
    Meanwhile, heat extra oil in large saucepan on medium. Saute onion 1-2 minutes, until tender. stir in garlic and chilli and cook 30 seconds.
  • 4
    Add stock and quinoa. Bring to boil. Reduce heat to low. Simmer, covered, 10 minutes, stirring occasionally, until tender. Remove from heat. Set aside, covered, 10 minutes. Stir corn, olives and parsley through. Season to taste.
  • 5
    Fill capsicums with quinoa mixture. Serve topped with avocado and sour cream. Sprinkle with toasted pumpkin seeds.


Quinoa is the seed of a native South American plant. You can find it in the health-food section of most supermarkets. If unavailable, use couscous.

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