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Quinoa and haloumi stuffed capsicums

Quinoa and haloumi stuffed capsicums

Total Time
55 min
15 min
40 min


Tri-colour quinoa

1 cup(s), (170g)

Vegetable stock cube

1 individual, gluten-free variety, crumbled

Pitted kalamata olives

50 g, chopped

Semi dried tomatoes, not in oil

cup(s), (40g)

Fresh flat-leaf parsley

¼ cup(s), chopped

Fresh lemon rind

2 tsp, finely grated

Lemon juice

1 tbs

Red capsicum

4 large

Haloumi cheese

125 g, chopped

Mixed salad leaves

80 g


  1. Cook quinoa following packet instructions, adding the stock cube to the cooking water.
  2. Add olives, semi-dried tomatoes, parsley, lemon rind and juice to quinoa. Season with salt and pepper and mix well.
  3. Preheat oven to 180°C. Cut capsicums in half through the stalks and remove seeds. Place capsicum halves on a large baking tray and fill with the quinoa mixture. Bake for 15 minutes. Scatter haloumi over the top. Bake for a further 10 minutes, or until the capsicums are tender and haloumi is lightly golden.
  4. Serve with 2 capsicum halves per person with salad leaves on the side.