Ingredients

• 6 red capsicums, halved lengthwise, seeded, stems left intact
• 1/2 bunch thyme
• 6 cloves garlic, thinly sliced
• 125ml (1/2 cup) extra virgin olive oil
• 200g (1 cup) basmati rice
• 190g (1 cup) red quinoa (see note)
• 200g (1 cup) French-style green lentils
• 55g (1/3 cup) currants
• 60ml (1/4 cup) white wine vinegar
• 1/2 lemon, juiced
• 1/2 tsp Spanish smoked paprika
• 1/2 tsp ground cumin
• 1/4 cup roughly chopped flat-leaf parsley
• 100g feta, crumbled

Description

Capsicums Stuffed With Rice, Quinoa And Lentil Salad Recipe - Preheat Oven To 220C. Place Capsicums, Cut-side Up, In A Roasting Pan. Scatter With Thyme And One-third Of The Garlic, Then Drizzle With 2 Tbs Oil. Season With Salt And Pepper....

View Full Recipe