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

A delicious and healthy gluten-free recipe. Our bruschetta stuffed capsicums make an excellent vegetarian side dish.

Serves 8
Prep Time 15 minutes
Cooking Time 20 minutes


¾ cup cooked quinoa
½ punnet cherry tomatoes, halved
1 medium red onion, 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


  1. Pre-heat oven to 180°C. Line a baking tray with baking paper.
  2. In a medium bowl combine all ingredients except for the capsicum. Leave to marinate for at least 5 minutes.
  3. 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.

Bruschetta Stuffed Capsicums Image: Brandee Meier