Stuffed Capsicums with Quinoa, Zucchini and Olives

Healthy, hearty and delicious - three non-negotiables when planning a winter dinner. The fact that these stuffed capsicums are also vegan and gluten free is a bonus! Serve with a side of dressed salad leaves or charred broccolini for a complete meal.

Ingredients (serves two):

• 2 large red capsicums

• 1 cup quinoa

• 1 large zucchini, cut into 1cm rounds

• two tablespoons roughly chopped olives

• 2 teaspoons capers

• 1 clove garlic, finely chopped

• olive oil

• mixed dried or fresh herbs

• 1/4 cup gluten free breadcrumbs

• chopped parsley, to garnish

Method:

1. Preheat oven to 180 degrees celsius.

2. Cook quinoa according to packet instructions (for extra flavour, cook with vegetable stock instead of water).

3. Slice capsicums in half, lengthways and remove seeds and core.

4. Cut zucchini rounds into quarters. In a frying pan, add some olive oil and the garlic. Fry until tender.

5. Add the quinoa, olives, zucchini mix, capers and mixed herbs in a bowl and mix well. Season with salt and pepper.

6. Spoon evenly into the capsicum halves.

7. Top with breadcrumbs and chopped parsley and drizzle generously with olive oil.

8. Bake in oven for 25-30 minutes or until the capsicum has softened and is beginning to char around the edges.

9. Serve with dressed salad leaves or charred broccolini.