Quinoa Stuffed Capsicum

Quinoa Stuffed Capsicum
17/04/2015 Green Common

Quinoa Stuffed Capsicum

Cindy Lam

SERVINGS: 2 Persons


  • 2 capsicums (bell peppers), removed the top part, deseeded and remove the membrane inside of the peppers
  • 1 bowl cooked and seasoned quinoa
  • 1 handful roasted pine nuts
  • 2 cloves garlic, chopped finely
  • 1 bunch fresh basil, chopped
  • 1/4 red onion, finely chopped
  • 4 small pieces of sun-dried tomatoes, thinly chopped
  • 1/2 cup breadcrumbs
  • 2 eggs
  • 2 slice vegetarian cheese
  • extra-virgin olive oil


  1. Preheat oven at 400°F
  2. Get a frying pan and pan-fry the garlic and sundried tomatoes until they are a little crispy on medium-low heat
  3. Add cooked quinoa, basil, onion, eggs, breadcrumb, cooked garlic & sundried tomatoes, and pine nuts into a large bowl, mix well. Season.
  4. Transfer the mixture to fill up the capsicums
  5. Drizzle olive oil on the stuffed peppers and baking dish
  6. Add a slice of cheese on top of the stuffed capsicums
  7. Bake for 25-30 mins and serve with your favorite side dishes or greens.