What to do when you order a big bag of capsicums and get more than you bargained for? Stuff ‘em!
These hearty and healthy little beauties are filled with tasty Mexican-inspired spices, fresh herbs and extra veggies for good measure.
The mix of quinoa, black beans and corn packs a powerful plant-based protein punch.
100g quinoa
900g water
2-3 cloves garlic, peeled
1 green or red chilli
1 onion, peeled & halved
1 carrot, roughly chopped
1 zucchini, roughly chopped
1 stalk of celery, roughly chopped
Big handful of fresh parsley
3-4 sprigs fresh oregano, leaves only
1 frozen vegetable stock cube (see recipe for PP Veggie Stock in Back to Basics)
25g EVOO or oil of choice
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 x 400g can diced tomatoes
½ x 400g can black beans
½ x 400g can corn kernels
6 capsicums, halved and seeds removed
Preferably soak quinoa for 30 to 60 minutes and rinse, otherwise just rinse thoroughly. Pour water into TM bowl and place quinoa into simmering basket. Cook for 20 min/Varoma/speed 2. Set aside and rinse TM bowl.
Set TM on 10 sec/speed 7 and drop garlic and chilli onto spinning blades through hole in lid. Scrape down sides and add onion, carrot, zucchini, celery, herbs and stock cube. Chop 4 sec/speed 5 and scrape down sides. Add oil and spices, and sauté 3 min/120°C/speed 1.
Add tomatoes, corn kernels and black beans, and cook 3 min/100°C/speed 1. Combine this mixture with the quinoa, then stuff your capsicum halves, place on a lined baking tray and cover with foil.
Bake in a pre-heated 180°C oven for 20-30 minutes. Remove foil and bake a further 10 minutes. The length of time in the oven will depend on the size and thickness of your capsicums. Serve with sliced avocado or guacamole.
old chris new tricks 