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Photo of Quinoa stuffed capsicums by WW

Quinoa stuffed capsicums

Total Time
1 hr 5 min
30 min
35 min
As the days become cooler there are no better dishes than those with hearty grains. Power up with these capsicum parcels filled with a light and fluffy quinoa mix that’s spotted with crunchy almonds and herbs.



100 g, (1/2 cup)

Roasted almonds

40 g, tamari flavoured, chopped

Shaved parmesan cheese

30 g

Olive oil

1 tbs

Green shallot(s)

3 individual, sliced


2 clove(s), crushed

Fresh thyme

1 tsp, finely chopped, plus extra leaves to garnish

Canned cannellini beans, rinsed, drained

1 400g can, (400g can)

Red capsicum

4 medium, (200g each), halved lengthways, seeds removed


1 small, finely sliced


60 g, baby

White wine vinegar

2 tsp


  1. Preheat oven to 200°C and line a large baking tray with baking paper. Place quinoa in a fine sieve and rinse under cold, running water. Cook in a large saucepan of boiling water for 12 minutes or until tender. Drain well then transfer to a large mixing bowl.
  2. Meanwhile, heat half the oil in a medium non-stick frying pan on medium. Add shallot and garlic and cook, stirring, for 1 minute or until softened. Add to quinoa with thyme, cannellini beans and almonds. Season and toss to combine.
  3. Cut capsicum in half lengthways and remove seeds and membrane. Fill with quinoa mixture. Place on prepared tray and cover loosely with foil. Bake for 30 minutes or until capsicum is tender. Uncover and cook for another 10 minutes or until golden.
  4. Combine fennel, rocket and parmesan in a bowl. Drizzle with vinegar and remaining oil. Sprinkle extra thyme over capsicum.


TIP: Tamari almonds have been coated in tamari and roasted. They’re available from supermarkets.