Beefy Quinoa and Veggie Stuffed Capsicum with Sweet Potato Chips

Serves 4


  • 4 red capsicums, deseeded, tops removed
  • 1 cup quinoa, uncooked
  • 400 g sweet potato, peeled, cut into chip slices
  • 30 g pine nuts, toasted
  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 300 g lean beef mince
  • 1 teaspoon minced garlic
  • ½ teaspoon fresh rosemary
  • ½ teaspoon fresh oregano
  • 3 carrots, finely diced
  • 3 stalks of celery, diced
  • 1 small eggplant, cubed
  • 1 teaspoon honey
  • ½ teaspoon cinnamon


Preheat oven to 180°C.

Place a small heavy bottomed saucepan, filled with 2 cups of water, on high heat. Add the quinoa and bring the water to the boil. Reduce the heat to low, cover and simmer until water evaporates (approximately 20 minutes).

Meanwhile, place capsicums on a baking tray and spray with oil. Roast capsicums in the oven for 15 minutes.

Toast pine nuts in a fry pan for 5 minutes. Once the pine nuts are golden, set aside.

Place oil and onions in a large pan and cook, stirring occasionally for 2-3 minutes or until onion is soft.  Add beef mince, ginger, oregano and rosemary and stir until beef mince is browned. Lastly, add carrots, celery, and eggplant and cook for another 10 minutes to allow the vegetables absorb the flavour of the mince and spices.

Add cooked quinoa to the mixture and then cut the capsicums in half. Fill each capsicum half with mince and quinoa mixture. Place the sweet potato chips and the capsicums on a tray with baking paper. Top the sweet potato chips with honey and cinnamon. Cook both the chips and capsicum for 20 minutes.

Nutrition Information:

Nutrient Per serve
Energy – kJ 1454
Energy – calories 346
Protein (g) 26
Fat (g) 11
Carbohydrate (g) 33
Sodium (mg) 136
Fibre (g) 9

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