• 1 capsicum (red pepper)
  • ½ tsp olive oil
  • ¼ baby marrow
  • ¼ tsp garlic
  • 1 tsp lemon juice
  • ¼ cup uncooked quinoa
  • ½ cup Chickpeas
  • 1 tomato
  • ¼ tsp oregano
  • 30g cheese
  • 1 tbsp tomato paste


  1. Preheat oven to 200°C Cut the top off the capsicum (retain top to use as a lid later), then de-seed the capsicum. Microwave the capsicum for 1½ minutes
  2. Meanwhile, cook quinoa according to package directions. Dice baby marrow and tomato.
  3. Heat oil in a saucepan over a medium heat. Add baby marrow, tomato and garlic, sauté for 2 minutes. Add lemon juice and cook for 1 minute. Remove saucepan from heat. 
  4. Add cooked quinoa, chickpeas, tomato paste, oregano and half of the cheese to the saucepan. Stir to combine. Fill the capsicum with quinoa mixture. Place capsicum on a lined baking tray and replace the cut-off top of the capsicum.
  5. Place capsicum in the oven and cook for 30 minutes.
  6. Take the capsicum lid off and discard. Top capsicum with remaining cheese and enjoy!


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* Results may vary from person to person