Quinoa and Chicken Stuffed Capsicums


  • 4-5 medium size capsicums

  • 1 cup uncooked quinoa/brown rice (whichever you prefer – i use quinoa)

  • 1 chicken stock cube or if you have fresh chicken broth

  • 2 chicken breast or chicken mince (turkey would work well as well)

  • 2-3 tbs olive oil

  • 100g mushroom

  • 50g spinach

  • 1 med onion

  • 2 cloves garlic

  • 1 celery stalk

  • salt

  • pepper

  • 2 eggs

  • 1/2 cup of cheese – you can use any type of cheese (mozzarella, feta, tasty etc)

  • 2 cans of tomatoes (i like to use the Annalisa brand – no salt, sugar etc is added to it)


  1. cook quinoa/rice in chicken stock/broth (follow packet directions for duration of cooking)

  2. in food processor place everything apart from chicken and eggs

  3. blitz everything together

  4. is a large fry pay cook off in olive oil the mixture from food processor

  5. if using chicken breast, cut off any excessive fat and then blitz in food processor until it turns into a mince consistency

  6. add chicken into mixture and cook it well together (add a little of stock from quinoa/rice cooking if you thinks looking a bit dry)

  7. season with salt and pepper

  8. add quinoa/rice and let it cool

  9. when mixture has cooled down add cheese and beaten eggs and mix well

  10. cut off tops of the capsicums and wash and take out seeds and then stuff mixture into capsicums

  11. make sure mixture is firmly pressed in

  12. blitz the two can of tomatoes

  13. with same fry pan, fry off the capsicums to seal them off

  14. if your able to place your fry pan in the oven use that to cook it in the oven (then you only have 1 fry pan to wash up)

  15. when the capsicums have cooked slightly on the stove top, add can tomatoes (if more liquid is needed add 1/2 can more of water)

  16. place in oven on 170-180 degree in the oven for 60 minutes

**if you don’t have a food processor – use mince and finely chop the rest of the ingredients

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