exoticalism
Mediterranean Stuffed Capsicums
Ingredients:
• ½ cup uncooked quinoa
• 2 large capsicums, halved
• 5 cherry tomatoes
• ½ a head of broccoli
• ¼ block of tofu
• About 3 tbsp Low-sodium tomato-based pasta sauce (will vary on the type/brand you use!)
• ¼ tsp turmeric
• ½ tsp paprika
• ¼ tsp (or more) ground cumin
• 1 tbsp currants/sultanas
• Fresh coriander, as a garnish
Method:
1. Preheat the oven to 180 C
2. Cook the quinoa as per packet instructions
3. While cooking, place the halved capsicums in the oven and cook for 10-15 minutes, until they start to become slightly browned
4. Finely chop the cherry tomatoes, broccoli and tofu (leaving a few bits of tofu if you want to put some on top at the end!)
5. Once the quinoa has cooked, mix in the chopped veggies, tofu, sauce, spices and sultanas
6. Take the capsicums out of the oven and fill with the quinoa mixture
7. Place back in the oven for 7-15 mins, until nice and brown
8. Top with more tofu, coriander, black sesame seeds and a dollop more of the sauce!