Amaranth And Quinoa Stuffed Capsicums

(serves 4)

4 capsicums (bell peppers) *

1/2 cup black quinoa, rinsed

1/2 cup amaranth

1 1/2 cups water

1 cup edamame, thawed 

1 carrot, grated

2 shallots/green onions, finely chopped

2 tbsp sesame seeds, lightly toasted

2 tbsp brown rice vinegar

pinch of sea salt

freshly ground black pepper

*I used 3 capsicums, but the filling makes enough for 4 medium sized ones. Any leftovers can be served as a salad the next day.

1. Place the quinoa and amaranth in a saucepan and cover with one and a half cups of water. Bring to boil and let simmer for about 15 minutes. Turn off the heat, cover and let sit for 5 more minutes. Fluff with a fork. 

2. Preheat your oven to 180C. Cut the tops of the capsicums and remove the insides and the seeds. 

3. Combine the quinoa and amaranth mixture with the edamame, carrot, shallots and sesame seeds in a large mixing bowl. Season with brown rice vinegar, pinch of salt and freshly ground black pepper.

4. Stuff the capsicums with the mixture and place in an oven proof dish. Cover with the 'lids' of the capsicums. Pour 1/4 cups of water into the baking dish. Cover the dish with foil and bake for about 40-50 minutes or until tender.