Capsicums stuffed with rice, quinoa and lentil salad

Recipes / Salads

Whether at the park, on the beach or in your garden, this savoury package is all about enjoying the best days of summer.

Recipe «Capsicums stuffed with rice, quinoa and lentil salad» presented in category Recipes / Salads, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 6 red capsicums, halved lengthwise, seeded, stems left intact, 1/2 bunch thyme, 6 cloves garlic, thinly sliced, 125ml extra virgin olive oil, 200g Basmati rice , 190g red quinoa, 200g French-style green lentils, 55g currants , 60ml white wine vinegar, 1/2 lemon, juiced, 1/2 tsp Spanish smoked paprika, 1/2 tsp ground cumin, 1/4 cup roughly chopped flat-leaf parsley, 100g feta, crumbled.

Ingredients:

  • 6 red capsicums, halved lengthwise, seeded, stems left intact 
  • 1/2 bunch thyme 
  • 6 cloves garlic, thinly sliced 
  • 125ml extra virgin olive oil 
  • 200g Basmati rice 
  • 190g red quinoa 
  • 200g French-style green lentils 
  • 55g currants 
  • 60ml white wine vinegar 
  • 1/2 lemon, juiced 
  • 1/2 tsp Spanish smoked paprika 
  • 1/2 tsp ground cumin 
  • 1/4 cup roughly chopped flat-leaf parsley 
  • 100g feta, crumbled 

Instructions

  1. Preheat oven to 220C. Place capsicums, cut-side up, in a roasting pan. Scatter with thyme and one-third of the garlic, then drizzle with 2 tablespoons oil. Season with salt and pepper. Roast for 30 minutes or until tender. Discard thyme.
  2. Meanwhile, place rice and quinoa in a bowl, cover with cold water and set aside to soak for 15 minutes.
  3. Cook lentils in a saucepan of boiling salted water for 15 minutes. Drain rice and quinoa, then add to lentils with remaining garlic. Cook for 15 minutes or until lentils, rice and quinoa are tender. Drain.
  4. Meanwhile, place currants, vinegar, lemon juice, paprika, cumin, parsley and remaining 80ml (1/3 cup) oil in a large bowl. Season and stir to combine.
  5. Add rice mixture to currant mixture and toss to combine. Spoon into roast capsicums and scatter with feta. Serve immediately or keep in a container in the fridge for up to 1 day.