2 sardines in tomato sauce or olive oil, mashed
½ cup cooked quinoa
1 zucchini, finely diced
½ fennel, finely diced
1 small red onion, finely diced
1 yellow or orange capsicum, finely diced
1 small eggplant, finely diced
1 small sweet potato
2 cloves garlic, crushed
1 cup of mixed and chopped herbs (parsley, mint, coriander, basil)
Extra virgin olive oil
1 ½ tbs white wine vinegar
Sea salt and pepper
3 -4 red capsicums (depending on size)
Preheat your oven to 180°C.
On a baking tray lined with baking paper, spread your zucchini, fennel, onion, diced capsicum, eggplant, sweet potato and garlic and roast until tender. in a seperate pot, cook your quinoa.
In a large bowl, mix the sardines, quinoa, herbs and roasted vegetables. Add the white wine vinegar and season with salt and pepper. Adjust if needed.
Cut the tops off the capsicum and remove any seeds or white veins. Stuff the capsicum with the quinoa mix and place lid back on top. Roast in the oven for 25 minutes or until the skin of the capsicum starts to wrinkle.
Enjoy for either lunch or dinner.