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    You are in: Home / Recipes / Quinoa and Corn Stuffed Capsicums Recipe
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    Quinoa and Corn Stuffed Capsicums

    Quinoa and Corn Stuffed Capsicums. Photo by Kiwi Kathy

    1/1 Photo of Quinoa and Corn Stuffed Capsicums

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Kiwi Kathy's Note:

    Mexican style Capsicum. Healthy recipe packed with protein and flavours

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    Ingredients:

    Serves: 4

    Yield:

    pieces

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 200 degrees Celsius.
    2. 2
      Rub 1 tbsp oil over capsicum skin. Season to taste. Arrange cut side up on a tray. Bake for 20 - 30 minutes until slightly tender. Add pumpkin seeds to tray for final 2 minutes until puffed and toasted.
    3. 3
      In a large saucepan, heat 1 tbsp oil on medium heat. Fry onion for 1 -2 minutes until tender. Stir in garlic and chilli and cook for 30 seconds.
    4. 4
      Add stock and quinoa. bring to boil. Reduce heat to low. Simmer covered for 10 minutes, stirring occasionally until tender. Remove from heat. Set aside, covered for 10 minutes. Stir corn, olives and parsley through.
    5. 5
      Season to taste.
    6. 6
      Fill capsicums with quinoa mixture. Serve topped with avocado and sour cream. Sprinkle with pumpkin seeds.

    Ratings & Reviews:

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    Nutritional Facts for Quinoa and Corn Stuffed Capsicums

    Serving Size: 1 (482 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 581.4
     
    Calories from Fat 220
    37%
    Total Fat 24.4 g
    37%
    Saturated Fat 3.6 g
    18%
    Cholesterol 0.0 mg
    0%
    Sodium 167.1 mg
    6%
    Total Carbohydrate 85.0 g
    28%
    Dietary Fiber 15.4 g
    61%
    Sugars 4.6 g
    18%
    Protein 17.4 g
    34%

    The following items or measurements are not included:

    vegetable stock

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