These capsicums are first roasted to develop their sweetness and flavour, then stuffed with cherry tomatoes, feta and herby quinoa, adding colour and texture to any picnic spread.

Recipe and photo: Emma Boyd

Serves: 6

INGREDIENTS

3 red capsicums
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
250g cherry tomatoes
2 tablespoons finely chopped thyme
1 tablespoon balsamic vinegar
¾ cup quinoa, cooked as per packet instructions
½ cup parsley
½ cup basil, plus extra to garnish
150g feta
40g flaked almonds, toasted

METHOD

Heat oven to 180°C. Cut the capsicums in half lengthwise and remove the seeds. Arrange in a baking dish and roast for 30 minutes, then remove from the oven.

Heat the olive oil in a heavy-bottomed frying pan and cook the onion and the garlic until soft and translucent. Add the tomatoes and thyme and cook until the tomatoes begin to give and release their liquid. Stir in the balsamic vinegar and remove from the heat.

Add in the quinoa, parsley and basil and most of the feta (reserving some to crumble over the top once the peppers are stuffed) and mix well to combine. Stuff this mixture into the capsicums, scatter over the remaining feta and return to the oven. Roast for a further 35 minutes, then remove from the oven and set aside to cool. When ready to serve, scatter over the almonds and the extra basil.

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