Quinoa Stuffed Mini Capsicums

A few weeks back I came across stuffed mini capsicums at Woolies and was keen to try something with them.  So I worked my magic with some red quinoa, veggies, parmy cheese and ta dah! A delicious finger food to eat on the run!

Sorry this particular photo
has beef in it, but the veggie
one looks very similar.

All you need is a packet of mini capsicums (make sure you deseed them), 1/2 cup mix of veggies (I use red onion, zuchini, yellow squash and tomato), 1 tbs tomato paste, 3/4 cup of water, garlic, a dash of olive oil, assorted Italian spices (I use basil, oregano and thyme) and about 3 tbs parmy cheese.

Set oven to about 200 degrees and start boiling your red quinoa according to directions (I use 1/4 cup of quinoa to 3/4 cup of water).  In the meantime, fry up your veggie mix, garlic, tomato paste, Italian herbs and olive oil in a pan.  Add a dash of water if required.  Once quinoa is cooked, stir through mix you just cooked. Spoon mix into the capsicums and place in an oven dish.  Top with parmy cheese and place in the oven until capsicums are starting to burn slightly or cheese is melted. Serve with salad and polenta sticks.