Ingredients:
1/4 cup mixture of both Brown Rice and Quinoa
3/4 cup Water
I tbsp Olive oil
half an Onion
1/2 clove Garlic (optional)
1 tsp mixed dried Herbs
1/2 cup Tomato Passata
1 tbsp Cranberries
Salt and Pepper
1 large capsicum
extra oil for brushing
Method:
Preheat oven to 190 C degrees.
In a saucepan over low heat, place quinoa and brown rice in saucepan with water. Let cook until all moisture is absorbed and the quinoa and brown rice is cooked.
In another small saucepan fry off the onion in the olive oil, until the onion is transparent. Now add the garlic and herbs, saute for a further 1 minute.
Add Passata, cranberries, salt and pepper to taste. let simmer for 5 mins.
Add the quinoa and brown rice to the saucepan and stir until fully combined. Next take your capsicum and cut the top of the capsicum off (like the photo), you can also make a small slice on the bottom of the capsicum so it stands up when baking. Now fill the capsicums with the mixture.
Bake for 20mins.
Enjoy! :-)
Emerson Cooks
1/4 cup mixture of both Brown Rice and Quinoa
3/4 cup Water
I tbsp Olive oil
half an Onion
1/2 clove Garlic (optional)
1 tsp mixed dried Herbs
1/2 cup Tomato Passata
1 tbsp Cranberries
Salt and Pepper
1 large capsicum
extra oil for brushing
Method:
Preheat oven to 190 C degrees.
In a saucepan over low heat, place quinoa and brown rice in saucepan with water. Let cook until all moisture is absorbed and the quinoa and brown rice is cooked.
In another small saucepan fry off the onion in the olive oil, until the onion is transparent. Now add the garlic and herbs, saute for a further 1 minute.
Add Passata, cranberries, salt and pepper to taste. let simmer for 5 mins.
Add the quinoa and brown rice to the saucepan and stir until fully combined. Next take your capsicum and cut the top of the capsicum off (like the photo), you can also make a small slice on the bottom of the capsicum so it stands up when baking. Now fill the capsicums with the mixture.
Bake for 20mins.
Enjoy! :-)
Emerson Cooks