Stuffed Capsicums


You will need...
5 small-medium sized red capsicums
300gr quinoa
600ml chicken stock
200gr tinned cherry tomatoes
150gr chorizo
1 small red onion
3 cloves garlic, crushed
1 heaped teaspoon of paprika
1 tsp oregano
1/2 tsp black pepper
1/2 bunch parsley, washed and finely chopped
1/2 cup pinenuts
2 Tbsp lemon juice (add a bit of grated rind too if you like)
2 cups cheese (I used grated cheddar)

Method..
  1. Preheat oven to 180 degrees celsius. Spray a large, deep baking dish with cooking spray.
  2. Rinse and drain quinoa, place in a heavy-based saucepan with the stock and tinned tomatoes. Bring to the boil, then reduce to a simmer and cook uncovered until quinoa is soft and liquid is absorbed.
  3. Meanwhile, peel and dice the onion and chorizo. Heat a little olive oil in a non-stick frypan and cook on med-low until onion is softened and chorizo lightly browned. If chorizo has leached oil- drain on absorbent paper towel. 
  4. Once quinoa is cooked, add onion and chorizo mix, garlic, herbs, pine nuts, pepper, pine nuts and lemon juice. Taste and adjust seasoning if necessary.
  5. Cut capsicums in half lengthways and use a spoon to scoop out seeds and membrane. I removed the stems but you can keep them if you don't mind eating around them. Place the capsicums on the greased tray skin-side down. Season the flesh with a little salt and give a drizzle of olive oil.
  6. Use a spoon to heap the mixture into the capsicums. 
  7. Top with cheese and cover with foil.
  8. Bake for 30 minutes, then remove foil and bake for another 10 minutes until cheese is golden.



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