Baked until soft and sweet, then stuffed with lentils, quinoa, tomato puree, fetta, and black olives. These stuffed capsicums will be your new go-to vegetarian meal.
Looking for more vegetarian dinner meals?
Ingredients
Method
1.Heat oil in a large frying pan over medium heat; cook onion and garlic, stirring, for 5 minutes or until onion softens. Add paste, passata, quinoa and stock; bring to the boil. Remove from heat. Stir in lentils, cheese, olives and herbs. Season to taste.
2.Cut tops from each capsicum; reserve tops. Using a small spoon, scoop out the membranes and seeds. Trim bases level so that the capsicums stand upright in the slow cooker. Divide quinoa mixture among the capsicums; replace the tops.
3.Place the capsicums into a 4.5-litre (18-cup) slow cooker. Cook, covered, on high, for 3 hours.
Choose capsicums that are taller rather than wider, so they all fit into the slow cooker. Passata is sieved tomato puree; it is available from supermarkets. Quinoa, pronounced ‘keen-wa’, is the seed of a leafy plant similar to spinach. It has a delicate, slightly nutty taste and chewy texture. It is available from most supermarkets and health-food stores.
Note
