Stuffed, Baked Capsicum & Zucchini

This easy lunch or dinner meal can be prepped quickly and baked ahead of time in the oven. They are well-balanced, high in fibre and help you hit your daily plant intake! Take some to work the next day for lunch, as they are just as delicious for leftovers. 

Serves 2

Prep time: 10 minutes. Cook time: 45 minutes.  

Ingredients

2 red capsicums, halved & seeded

1 zucchini, halved and seeded (flesh removed)

½ cup quinoa, rinsed thoroughly

½ 400g can lentils, drained and rinsed thoroughly

1 Tablespoon (20ml) extra virgin olive oil (EVOO)

1 punnet cherry tomatoes, halved

1 brown onion, chopped

1 ½ Tablespoons dried currants

40g reduced-fat feta, crumbled

1 teaspoon cinnamon, ground

¼ cup fresh mint, chopped

2 Tablespoons flat-leaf parsley, chopped

1 cup baby spinach leaves

Method

1. Preheat oven to 180°C. Place capsicum and zucchini halves on lined baking tray.
2. Add quinoa and 1 cup water to a saucepan and bring to the boil over medium heat. Reduce to a simmer for 10-15 minutes, or until liquid is absorbed.
3. Combine lentils, EVOO, tomatoes, onion, quinoa, currants, feta, cinnamon, mint and parsley in a bowl, and then spoon mixture into capsicum and zucchini halves. Top capsicums with lids. Roast for 25-30 minutes, remove from oven and serve with baby spinach leaves.

Enjoy!