Experience the culinary magic of our Romanian Delights Zacusca Eggplant with a hearty and wholesome recipe. This time, we’re embracing the earthy goodness of lentils and the vibrant sweetness of capsicums. Paired with lentils and quinoa and nestled within sweet capsicums, this recipe weaves a tapestry of taste that’s comforting and satisfying.
The smoky richness of Zacusca combines with the nutty lentils and fluffy quinoa, creating a wholesome and flavorful filling. Each bite is a journey through layers of taste that come together in perfect harmony.
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Romanian Delights Zacusca Eggplant and Quinoa Stuffed Capsicum
Ingredients
Ingredients:
- 4 large capsicums tops off and seeds removed
- 1 jar Romanian Delights Eggplant Zacusca
- 1 cup cooked brown lentils
- 1 cup cooked quinoa
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Olive oil for drizzling
- Fresh basil for garnish
Instructions
Instructions:
- Preheat your oven to 375°F (190°C).
- In a pan, sauté chopped onion and minced garlic in olive oil until translucent.
- Add cooked lentils, cooked quinoa, smoked paprika, cumin, salt, and pepper. Mix well.
- Incorporate Romanian Delights Eggplant Zacusca into the lentil mixture. Stir until all ingredients are thoroughly combined.
- Drizzle the capsicums with olive oil and place them in a baking dish.
- Spoon the Zacusca and lentil mixture into each bell pepper half.
- Bake in the preheated oven for 25-30 minutes or until the peppers are tender.
- Garnish with fresh basil before serving.
