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Quinoa stuffed capsicum & Baked tomato fish

Quinoa stuffed capsicum & baked tomato fish for a gluten-free feast

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Course: Brunch, Dinner, Lunch
Cuisine: International, Western
Ingredients Method Notes

Ingredients
  

For quinoa stuffed capsicum:
  • Cajun seasoning-2 to 3 tsp based on spice level
  • Quinoa seed-1 cup
  • Water-2 cups
  • salt for taste
  • Tofu-1 1/2 small blocks
  • Olive oil
  • Button mushroom-200 gms
  • Capsicum-4 medium sized
Baked Tomato fish
  • Tomato-3 to 4 big sized
  • Onion-1
  • Garlic-6 to 7
  • Olive oil
  • paprika powder-1 tsp
  • pepper powder- 1tsp
  • cumin powder -1 tsp
  • coriander powder-1 1/4 tsp
  • Salt
  • lemon-1/2
  • Fish fillet-3 big 1 kg

Method
 

Quinoa stuffed capsicum
  1. Boil water in a pan.
  2. Add required salt.
  3. Add quinoa when the water is boiling and hot enough.
  4. Cook until the water evaporates and the quinoa is cooked thoroughly
  5. Add oil in a pan.
  6. Add the chopped mushrooms. Cook for a few minutes.
  7. Add chopped tofu and continue cooking.
  8. Add cajun seasoning when the water starts to ooze out.
  9. Mix unti the seasoning covers and spread equally.Cook for a few minutes.
  10. Add the cooked quinoa and mix well.
  11. Remove the stem of the capsicum along with the lid.
  12. Set the oven tempreature to 180C.
  13. Now clean and pat dried the capsicums.
  14. Stuff the quinoa, tofu, mushroom filling into the capsicum
  15. Use cherry tomato rings to decorate.
  16. Stuff the reamining capsicums as well.
  17. Sprinkle grated cheese of your choice.
  18. Transfer the stuffed cpsicums into the preheated oven.
  19. Cook capsicums 25 to 30 minutes based on their size.
  20. Quinoaa stuffed caapsicum is ready now.
Baked tomato fish
  1. Prepare the base sauce-tomato sauce for the fish.
  2. Heat olive oil in a pan.
  3. When the oil is hot enough add the chopped garlic.
  4. Fry the garlic for few minutes.
  5. Add the chopped onion.
  6. Add the chopped tomato.
  7. Add salt to fasten the cooking.
  8. Add coriander powder when the tomatoes are mushy.
  9. Add cumin powder.
  10. Add paprika powder.
  11. Cook until everything blends together. The base sauce is ready now.
  12. Wash and pat dry the fish.
  13. Add salt.
  14. Add pepper powder.
  15. Spread the salt and pepper on both sides of the fish.
  16. Add lemon juice to the tomato base sauce.
  17. Mix well to get everything mixed well.
  18. Spread the required amount of base sauce in a glass bowl which you intend to use to bake.
  19. Place the fish on top of the tomato base.
  20. Spread some more tomato base sauce on top of the fish as well.
  21. Bake the fish in a preheated oven for 20 minutes.
  22. Baked fish is ready now to serve.

Notes

  • Make sure the tofu and mushrooms pieces are chopped small to make the stuffing part hassle-free.
  • I am using parmesan cheese. For a gooey texture use mozzarella cheese.
  • Tomato base sauce is the base to prepare the baked fish.
  • I am using frozen fish. This fish is already cleaned.
  • This fish is a white fish category. This is a less smelly fish to enjoy if you are worried about the strong fish smell.