Quinoa and Lentils Stuffed Zucchini and Bell Peppers
Recipe type: Dinner
Ingredients
- ¾ cup (120g) quinoa or half quinoa/brown rice mix
- 1 and ¼ cup (200g) can plain chopped tomatoes
- 3 tablespoon fresh or semi dried herbs, chopped (oregano, parsley, basil)
- 2 cups (200g) canned and rinsed lentils (the individual portion of canned lentil should be ok as the FODMAPs have leached out into the liquid)
- 2 tablespoons onion infused oil
- 4 tablespoons extra virgin olive oil
- 2 large red or yellow bell peppers (capsicums), halved lengthwise through the stalk
- 2 medium size zucchini (courgettes), halved lengthwise
- 1 cup (150g) feta cheese, crumbled
- salt and pepper to taste
- ½ cup (60g) gluten free bread crumbs
- ½ cup (50g) parmesan
- 4 tablespoons garlic infused oil
- Optional: serve with mashed potatoes and/or garden salad
Instructions
- Prepare the quinoa or quinoa/brown rice mix according to the instructions on the packet and once cooked set aside
- In a sauce pan on low heat simmer for 30-45 minutes the chopped tomatoes, adding also half of the herbs
- Add the canned lentils, which you would have rinsed well under cold water
- Add the onion infused oil and keep on cooking on low heat for another 15 minutes
- Set it aside
- Preheat oven to 180°C (350°F)
- Line an oven tray with baking paper and drizzle some olive oil on it
- Cut the bell peppers in two halved lengthwise, through the stalks
- With a teaspoon scrape out the inside seeds and white membranes of the bell peppers
- Cut the zucchini in half lengthwise and scoop out the pulp with a teaspoon leaving a 1 cm thick shell, keep the pulp
- Combine the quinoa, the lentils in tomato sauce and the zucchini pulp in a large bowl
- Add the crumbles feta to the mixture
- Add some salt and pepper to taste
- Spoon the filling into the capsicum and zucchini
- Sprinkle on top a mixture of gluten free bread crumbs, grated parmesan cheese and the remaining chopped herbs
- Drizzle some garlic infused oil all over the peppers and zucchini
- Bake in the oven at 180° C (350°F) for about 50 minutes, or until the zucchini and bell peppers are tender and the top has a golden colour
- Optional: Serve warm with garden salad or mashed potatoes etc.