Larissa Telfer Dietitian
My parents garden is producing loads of capsicums at the moment, in need of some interesting ways to use them I made these stuffed capsicums. They were too delicious not to share the recipe, a great meal that can be reheated for a healthy mid-week lunch.
This recipe is gluten free, great source of fibre and quinoa is a low GI source of carbohydrate.
Makes 4 large Capsicum (4 serves)
1 cup raw quinoa, cooked and drained
1 cup frozen peas
1 Chorizo, diced (check label for gluten free option)
1 small onion, diced
2 cloves garlic, finely chopped
2 tsp paprika
½ tin (200g) crushed tomatoes
1 red chilli (optional)
4 large Capsicum
Per serving (1 large stuffed capsicum) 22g protein, 30g Carbohydrate, 10g fibre.
To make recipe vegetarian, swap Chorizo for Goats cheese.