Ingredients:

4 red capsicum

1 onion, finely chopped

1 carrot, grated

1 sweetcorn, cut the kernels off with a sharp knife

1 cup vegetable stock

2 cups cooked quinoa

1 can lentils drained and rinsed

75gm cashews

50gm sundried tomatoes, chopped

1 bunch of fresh parsley, chopped

fresh ground pepper & salt to taste

olive oil

Method: 

Preheat oven to 180° C. Cut the capsicum in half through the stalks, remove seeds & any white membrane. Place on a baking tray, drizzle with a little olive oil and bake for 20-25 minutes, until the peppers are just tender.

While that's happening -  heat a little olive oil in a large pan & sauté onion, carrots, zucchini & cashews & cook, stirring, for a few minutes (no more than 5). Add the parsley, corn & sundried tomatoes & cook for a further minute. Add the stock & tomato paste & cook for another 2 minutes. Finally, stir through the cooked quinoa & lentils and season to taste.

Once the capsicum are cooked, remove from the oven and fill with the stuffing.

Bake for an extra 30 minutes or until peppers are soft.

Enjoy these with a large tossed salad, they're VERY filling and also AMAZINGLY DELICIOUS! 

See more recipes