Stuffed roasted capsicum

Some of my most enjoyable meals come from spontaneous or random happenings.  I love the challenge of turning the last few items in the fridge into something new.  It’s probably why I love making my repurposed wraps from pre-loved tablecloths.  It’s turning something old into something new and giving it a whole other life or purpose.  This dish came about through acquiring some vegetables from a friend.  I had a quick scan over the fridge and boom here we are, I hope you enjoy xo

Stuffed roasted capsicumIMG_4970
Gluten-free* Dairy-free* Sugar-free*

Ready in: 45 minutes
Serves: 4

    • 6 medium capsicum (can be mixed colours but I prefer the sweeter red & orange)
    • 1 large kumara (aka sweet potato – mashed)
    • 1tbsp coconut oil or butter if not DF
    • 1 TBSP fresh chopped coriander
    • 1 cup quinoa
    • 2 cups of water or stock
    • Toasted coconut
    • Roasted garlic
    • 1 TBSP Dukkah OR you can make up a mix of 1/2 tsp Cumin seeds and 1/2 tsp sesame seeds
    • Toasted coconut chips (optional)

      Side dish: 
    • one broccoli head, cut into florets
    • kale bunch – washed and roughly cut

Wash the capsicums then cut the tops off and remove the seeds and bitter pith.  Place on a roasting tray and roast the capsicum at 200ºc for 25 min.  Add a whole bulb of garlic at the same time. While the capsicum is roasting boil 1 cup of quinoa in 2 cups of water or stock for 15 min or until you can see the little sprouts appear.  Remove from the heat and drain – set aside

Peel the kumara and quarter.  Place in a pot with enough water to cover the kumara. Bring to the boil and simmer for 15-20 or until tender when pierced with a fork.

Once the kumara is cooked remove it from the heat and drain.  Place in a bowl and add 1 TBSP of coconut oil then blitz or mash.

Next, peel and add 2 cloves of roasted garlic and 1 cup of Quinoa and coriander to the kumara mash.   Add your cumin and sesame seeds and mix.

You can now stuff your capsicums with this mix. Place the tops back on once full and put coconut chips in the centre of the tops.  They are ready to go back into the oven for 10 minutes at 200ºc.

Serve with steamed broccoli and kale, seasoned with salt pepper and a nice extra virgin olive oil.



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