Red and yellow capsicums halved and filled with quinoa and feta on a navy plate with side salad
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A delicious and healthy gluten-free recipe. Our bruschetta stuffed capsicums make an excellent vegetarian side dish.

Red and yellow capsicums halved and filled with quinoa and feta on a navy plate with side salad

Bruschetta Stuffed Capsicums

A delicious and healthy gluten-free recipe. Our bruschetta stuffed capsicums make an excellent vegetarian side dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Side Dish
Servings 8

Ingredients
 

  • ¾ cup cooked quinoa
  • ½ punnet cherry tomatoes halved
  • 1 red onion medium, finely diced
  • ¼ cup basil leaves chopped
  • ¼ cup Bulgarian feta cubed
  • 1 clove garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 4 red capsicums

Instructions
 

  • Pre-heat oven to 180°C. Line a baking tray with baking paper.
  • In a medium bowl combine all ingredients except for the capsicum. Leave to marinate for at least 5 minutes.
  • Cut capsicums in half. Place on prepared baking tray. Fill with quinoa mixture.
  • Cover with foil and bake for 20 minutes. Remove foil and bake for a further 10 minutes.
  • The feta should have melted slightly. Remove from oven and serve immediately.
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Bruschetta Stuffed Capsicums Image: Brandee Meier

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