Quinoa Stuffed Capsicum With Tomato Sauce: A Wholesome Vegan Meal
Stuffed Capsicum
60 mins
Cooking Time
Intermediate
Difficulty
26
Ingredients
Vegan
Diet
Quinoa-stuffed capsicum with tomato sauce is a dish where textures and flavours meet in harmony. The tender bell peppers hold a filling of cooked quinoa, peas, corn, and carrots, lightly seasoned with cumin and lemon. Served on a bed of rich tomato sauce, this meal balances grainy warmth with bright acidity and freshness.
Ingredients
UNITSIngredients
For the Stuffed Capsicum
½ cupQuinoa ( uncooked )
1 cupWater
1 tablespoonOlive oil
1 smallOnion, finely chopped
2 clovesGarlic, mined
1/2 cupCarrot, finely chopped
1/4 cupSweet corn
1/4 cupGreen peas
1 smallTomato, finely chopped
1/2 teaspoonSalt
1/4 tspBlack pepper powder
1/4 tspCumin powder
1/4 tspRed chilli flakes
1 teaspoonLemon juice
1 tablespoonFresh coriander leaves, chopped
3 mediumGreen capsicum (bell peppers), tops and seeds removed
For the Tomato Sauce
1 tablespoonOlive Oil
½ smallOnion, finely chopped
2 clovesGarlic, Minced
3 mediumTomatoes, pured
1 tablespoonTomato paste
1/2 teaspoonSalt
1/4 teaspoonBlack pepper
1/2 teaspoonBasil leaves (fresh or dried)
1/2 teaspoonSugar
1/4 cupWater