This was my 300th video, so I made something I love. Capsicum halves stuffed with a spiced potato and quinoa filling, topped with mozzarella and baked until golden.
Panko crumbs keep the filling light, and mint, coriander and green chillies keep it fresh.
Quinoa Stuffed Capsicum
Quick Details
Makes: 10 halves
Baking time: 15 minutes
Diet: Vegetarian
Makes: 10 halves
Baking time: 15 minutes
Diet: Vegetarian
Ingredients
- 1/4 cup quinoa soaked for 15 minutes
- 2 potatoes large
- 2 tablespoons mint leaves chopped
- 1/2 cup coriander chopped
- 3 green chillies spicy, minced
- 1/2 cup panko crumbs I used Golden Crown
- 1 tablespoon chaat masala
- 2 teaspoons garam masala
- 1 teaspoon red chilli powder
- salt to taste
- 5 capsicums halved and deseeded
- olive oil for coating
- 1/2 cup mozzarella shredded, I used D’lecta
Instructions
- Cook. Pressure cook the potatoes and quinoa for 1 whistle, then lower the heat and cook for 5 minutes.
- Make the stuffing. Mash the potatoes. Add the quinoa, mint, coriander, green chillies, panko, chaat masala, garam masala, chilli powder and salt. Mix well.
- Prepare the capsicums. Line a grill tray with foil. Coat the capsicum halves with olive oil.
- Stuff. Fill each half with about 1 tablespoon of stuffing and top with mozzarella.
- Bake. Bake in a preheated oven at 200°C for 15 minutes. Serve hot.
Video
Tips for the Best Quinoa Stuffed Capsicum
- Halve and deseed the capsicums so they sit flat on the tray.
- Coat the capsicums with olive oil so they roast evenly.
- Use about 1 tablespoon of stuffing per half.
- Bake in a preheated oven so the cheese melts and browns.
Storage
Stuffed, unbaked capsicums keep in the fridge for a day.
Frequently Asked Questions
Can I skip the quinoa?
Yes. Use a little more potato and panko.
Which capsicum works best?
Any colour works. Mixing colours looks lovely.
Make these for your next get together and tell me how they turned out. Watch the recipe video on YouTube and follow @askdeepa_ on Instagram for more.
