Quinoa and Corn Stuffed Capsicums Recipe

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Quinoa and Corn Stuffed Capsicums
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  1. Preheat oven to 200 degrees Celsius.
  2. Rub 1 tbsp oil over capsicum skin. Season to taste. Arrange cut side up on a tray. Bake for 20 - 30 minutes until slightly tender. Add pumpkin seeds to tray for final 2 minutes until puffed and toasted.
  3. In a large saucepan, heat 1 tbsp oil on medium heat. Fry onion for 1 -2 minutes until tender. Stir in garlic and chilli and cook for 30 seconds.
  4. Add stock and quinoa. bring to boil. Reduce heat to low. Simmer covered for 10 minutes, stirring occasionally until tender. Remove from heat. Set aside, covered for 10 minutes. Stir corn, olives and parsley through.
  5. Season to taste.
  6. Fill capsicums with quinoa mixture. Serve topped with avocado and sour cream. Sprinkle with pumpkin seeds.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 584.64 Kcal (2448 kJ)
Calories from fat 131.7 Kcal
% Daily Value*
Total Fat 14.63g 23%
Cholesterol 6.61mg 2%
Sodium 12733.57mg 531%
Potassium 538.8mg 11%
Total Carbs 94.33g 31%
Sugars 3.39g 14%
Dietary Fiber 7.1g 28%
Protein 9.22g 18%
Vitamin C 13.7mg 23%
Iron 2.3mg 13%
Calcium 54mg 5%
Amount Per 100 g
Calories 219.1 Kcal (917 kJ)
Calories from fat 49.36 Kcal
% Daily Value*
Total Fat 5.48g 23%
Cholesterol 2.48mg 2%
Sodium 4771.96mg 531%
Potassium 201.92mg 11%
Total Carbs 35.35g 31%
Sugars 1.27g 14%
Dietary Fiber 2.66g 28%
Protein 3.45g 18%
Vitamin C 5.1mg 23%
Iron 0.9mg 13%
Calcium 20.3mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.1
  • 14

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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