Stuffed Capsicums

Stuffed Capsicums

2 capsicums (any colour), halved and seeded, stems intact
½ cup uncooked quinoa
½ cup low-sodium vegetable stock
200g diced tomatoes, no salt added
140g spinach
1 tbsp pine nuts

2 cups basil or spinach
 ½ clove garlic
1½ tbsp Parmesan cheese
1 tbsp pine nuts
1½ tbsp extra-virgin olive oil
1⁄8 tsp sea salt
1 pinch fresh ground black pepper

Prepare capsicums: preheat oven grill to high. Place capsicums, skin-side-up, on a baking sheet covered in aluminium foil. Grill until capsicums start to soften, about 10 minutes.

 Meanwhile, combine quinoa, stock and tomatoes in a medium pot. Bring to a boil on high heat, and then reduce heat to low and simmer for 10 to 12 minutes, until liquid is absorbed. Add handfuls of spinach to quinoa mixture and stir to combine. Fill capsicum halves with quinoa-spinach mixture, dividing evenly.

Prepare pesto: add basil, garlic, Parmesan, pine nuts, oil, salt and capsicum to a food processor and pulse until finely chopped. Add 2 to 3 tbsp water as needed to thin pesto, if desired.

Top stuffed capsicums with pesto, dividing evenly, or serve on the side. Sprinkle remaining pine nuts over stuffed capsicums, dividing evenly. Serves 2