Prawn and Quinoa Stuffed Capsicums
Serious comfort food that also looks amazing. You can substitute other vegetables like green beans for some of the broccoli, and you can also freeze the stuffing to use later. Plaintext version.
Ingredients:
- ~16 red capsicums
- 2.5 cups quinoa
- 1 kg diced onion, frozen or fresh
- ~4 tbsp diced garlic
- 1.5 kg broccoli, frozen or fresh
- 750g cooked and peeled prawns or shrimp
- 500g grated parmesan cheese
- 500g shredded mozzarella
- 300g cream
- 3/4 cup milk
- ~3 tbsp black pepper
- ~2 tsp garlic salt
Preparation
Cut out the tops of the capsicums and remove the innards, being careful to keep the sides intact.
Cook quinoa with 5 cups of water in a ricer cooker or in a pot. At the same time, saute onion and garlic until partially caramelized. Transfer everything to a giant mixing bowl.
Finely dice the broccoli and prawns, and add to the mix.
On the stove, mix parmesan, one large handful of the mozzarella, cream, milk, black pepper, and garlic salt, and slowly heat (don't boil) until it forms a thick sauce. Pour this over the rest of the ingredients and mix well, adjusting spice levels as desired.
Preheat oven to 165 C and stuff the mixture into the capsicums. Stand them up on a baking tray. Bake for 45 minutes, and then top each capsicum with mozzarella. Increase the oven to 195 C and bake for another 15 minutes until the cheese is golden brown.