We went for a short weekend trip up to visit my in-laws at their property and it was magnificent. They have a beautiful garden full of veges, berries, fruit and nut trees so we snaffled a small amount of produce, amongst which were some green capsicum at a perfect size to stuff and bake. I decided on a marinara/quinoa mix. Something healthy after a weekend of easy (but very tasty) BBQ food.
1 diced white onion
2 cloves of garlic
1 tin of crushed tomatoes
dash of white wine
salt and pepper to taste
1 tablespoon of tomato paste
small handful of chopped oregano
1/2 cup of cooked quinoa
200 grams of fresh marinara mix
5-6 small green capsicum (or 4 large) – tops and seeds removed
Sauté onion and garlic for a couple of minutes until soft, add marinara mix and sautee for 1 minute, add tinned tomato, tomato paste and white wine and simmer until thickened. Stir in oregano and cooked quinoa and transfer mixture to capsicum and place on a baking tray topped with a sprinkle of quinoa and parmesan. The extra quinoa on top with the parmesan will crisp up beautifully.