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Vegetarian Stuffed Capsicums

This is a recipe that you can play with. Add some tomato paste, perhaps use eggplants or zucchinis instead of the capsicums.
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Course: Main Course
Cuisine: Vegetarian
Ingredients Method Notes

Ingredients
  

  • 8 red or yellow capsicums
  • 3/4 c dried porcini mushrooms soaked in 2 cups of boiling water for 15 mins
  • 1 large onion chopped
  • 4 cloves of garlic crushed
  • handful of parsley chopped
  • 1 large carrot or 2 small finely chopped
  • 1 -2 stalks celery finely chopped
  • 250 g swiss brown mushrooms thinly sliced
  • olive oil
  • 1 c quinoa
  • 2 c vegetable stock
  • 3 tomatoes deseeded, finely chopped. Or use 1/2 can of chopped toms.

Method
 

  1. Lightly brown onions, garlic, carrot, celery and parsley. Stir in Swiss mushrooms and cook for about 5-10 mins.
  2. Stir in quinoa, porcini with water they soaked in. When that has absorbed start gradually adding in stock.
  3. Once most of the liquid is absorbed, add some parmesan or tumbled feta. Season with salt and pepper.
  4. Cut tops off capsicums clean them, fill with mixture and replace tops. Place in an oiled roasting pan, cover tightly with foil.
  5. Cook in a not oven 200°c for 20 mins.
  6. Check to make sure they are cooked through without being mushy and falling apart.

Notes

Source: A recipe from a relative