Stuffed Capsicum with Baked Veges and Quinoa

‘Clunk, scrape, clunk…vroooomm. Clunk, scrape, clunk… vroooomm’ I heard a car splattering then roaring in acceleration over the unnecessary speed bumps in our street while I was washing the dishes. It sounded just like Reis’ car, but I didn’t want to look in case it wasn’t true. A car door closed. It could be up the street, or someone for the neighbours, I told myself (hoping I was wrong). Then the footsteps came and the door rattled. My heart leaped with excitement – IT WAS HIM!!!! Reis was home again. ‘Team Raeme’ (Reis + Amy) were back together!

Wet fluffy bubbles flew all over him as I dropped the dishes and ran and jumped on him in excitement. This was the first time this year that he has been away. Prior to this we had 5 months together – the longest chunk of time we’ve EVER spent together (except for some brief travelling I did in this period)! Despite the significant time we’ve spent apart this relatively large block of time seemed to have wiped from my memory how to successfully play the ‘single’ wife game. I was glad it was over (for a short time).

I was planning to scoff this stuffed capsicum down (*ahem* gracefully eat) after I had finished the washing up, wallowing in the fact that it was a Friday night and I was home alone. Reis wasn’t due home until 10pm.  Waiting for him to return home makes time go as slow as sap trailing down a tree. Thankfully, I didn’t have to endure a night like that.  They finished the exercise early! The big man must have known I needed a hug sooner rather than later. What a blessing.

I gave Reis this meal for dinner, want to try it? Here’s the recipe.

Serves 2, 5 min prep, 25 min cooking time

INGREDIENTS:

– 2 large capsicums, top removed and seeded
– 1/4 cup quinoa, cooked
– 250g pumpkin, diced
– 1 large purple carrots
– 1 zuchinni, diced
– 3 lebanese egg plants, diced
– 1 small red capsicum, diced
– 1 small orange capsicum, diced
– 1 small yellow capsicum, diced
– 1 portobello mushroom, diced
– thyme, handful
– salt, pepper and thyme to taste
– 1/2 lemon, squeezed

NB: you can replace/swap any of the veges for any other colourful veges you have in the fridge.

METHOD:

1. Preheat oven to 220°C. Set aside the large capsicums, quinoa and lemon.
2. Place all other ingredients in a lightly oiled baking tray. Spray vegetables with olive oil and top with thyme leaves and a few sprigs.

3. Bake for 20 minutes or until cooked through, carefully turning vegetables once.
4. Mix quinoa with vegetables and stuff in capsicums. Add salt, pepper and lemon juice to taste.
5. Bake for another 5-10 minutes, until capsicum cooked through.
6. Serve with thyme sprigs, a  squeeze of lemon and lots of love!

If you like this stuffed capsicum, find some of my other recipes here.