The Dinner Planner


Roasted Capsicum Stuffed with Quinoa and Lentil Salad

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Servings 4


  • 4 med red capsicums
  • ¼ cup olive oil
  • 4 garlic cloves - crushed
  • 1 cup quinoa
  • 1 cup French-style green lentils
  • 500 ml stock
  • cup currants
  • ¼ cup white wine vinegar
  • 1 lemon - zested and juiced
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • ¼ cup parsley - roughly chopped
  • 80 grams feta

To Serve

  • garden salad


  • Preheat oven to 220C.
  • Rinse the quinoa and lentils under running water for a few minutes. Put into a saucepan with stock and 2 cups water. Bring to the boil, reduce heat to a simmer, pop lid on a cook for 20 minutes.
  • Place the capsicum on a roasting tray, add half the garlic, drizzle with olive oil, season with salt and pepper. Toss to combine. Turn cut side up and roast for 20 minutes.
  • Meanwhile, combine the olive oil, currants, white wine vinegar, half the garlic, 1 teaspoon lemon zest, 2 tablespoons lemon juice, paprika, cumin and parsley.
  • Once the quinoa and lentils are cooked, drain and stir through the currant mixture. Crumble through half the feta, combine. Season with salt and pepper.
  • Place mixture into roasted capsicums, top with remaining feta and serve with a simple salad of spinach and tomatoes dressed with lemon juice, olive oil and seasoned.

Tips and Variations



Calories: 430kcal | Carbohydrates: 51g | Protein: 11g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 18mg | Sodium: 246mg | Potassium: 703mg | Fiber: 7g | Sugar: 14g | Vitamin A: 4294IU | Vitamin C: 174mg | Calcium: 161mg | Iron: 4mg

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