Lotus Turkey & Quinoa Stuffed Capsicum

Lotus Turkey & Quinoa Stuffed Capsicum

Serves: 4


  • ½ cup uncooked Lotus Organic White Quinoa
  • 1 cup water + pinch of Lotus Fine Sea Salt
  • 1 tbsp olive oil
  • 2 small yellow onions, chopped
  • 2-3 garlic cloves, minced
  • 600g ground turkey
  • 2 tsp Italian herbs
  • 250ml tomato passata
  • 60g baby spinach
  • 4 capsicums, halved with seeds and membranes removed
  • Fresh basil, chopped
  • Lotus Savoury Yeast Flakes


Preheat oven to 180⁰C. Rinse the quinoa in a fine mesh strainer until the water runs clear. In a small saucepan, combine the quinoa and water with a pinch of salt. Bring to boil, then cover and simmer for 15 minutes. Remove the lid and cook for 2-3 more minutes until any remaining water has evaporated. In a large sauté pan, heat the oil over medium to high heat. Add in the onion and garlic and sauté for about 5 minutes until translucent. Add in the turkey and Italian seasoning, and cook until no longer pink. Stir in tomato sauce and spinach. In a large bowl, combine the quinoa and turkey mixture. Spoon into 8 capsicum halves. Top the capsicum with yeast flakes. Bake for 30 minutes until the capsicum is tender. Sprinkle with fresh basil prior to serving.