{"id":1172,"date":"2019-03-14T21:35:12","date_gmt":"2019-03-14T08:35:12","guid":{"rendered":"https:\/\/nataliebrady.co.nz\/?post_type=cp_recipe&p=1172"},"modified":"2019-09-02T13:55:40","modified_gmt":"2019-09-02T01:55:40","slug":"quinoa-lentil-stuffed-capsicum","status":"publish","type":"cp_recipe","link":"https:\/\/nataliebrady.co.nz\/recipes\/quinoa-lentil-stuffed-capsicum\/","title":{"rendered":"Quinoa & Lentil Stuffed Capsicum"},"content":{"rendered":"
Pre-heat oven to 180 degrees.<\/p>\n<\/div>\n<\/div>\n
Cook the quinoa as per instructions. <\/p>\n<\/div>\n<\/div>\n
Heat a fry pan over medium heat, add 1 tbsp olive oil. Add chopped onion and garlic to the pan and saute for 4-5 minutes.<\/p>\n<\/div>\n<\/div>\n
Next add in lentils, courgette and spices and cook for 4-5 minutes until vegetables are cooked through. <\/p>\n<\/div>\n<\/div>\n
Cut the tops off the capsicums, leaving the stems attached (these will be your lids). Remove the seeds and membranes and discard. <\/p>\n<\/div>\n<\/div>\n
Once quinoa is cooked toss it through the lentil mixture with the parsley and stir together until well combined. Season with salt and pepper. <\/p>\n<\/div>\n<\/div>\n
Fill the capsicums with the lentil mixture. Place the \u2018lids\u2019 on top, drizzle with the remaining 2 tbsp olive oil and bake for 20-25 minutes or until cooked through.<\/p>\n
Enjoy alongside a fresh salad.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":2,"featured_media":1777,"comment_status":"open","ping_status":"closed","template":"","yoast_head":"\n