Stuffed Capsicum with Lean Beef or a Lentil/Quinoa Mix

We hosted a live Q&A cook up with our beautiful friends and nutritionist experts Anna & Zoe from @thegoodlifeco. Off the back of our IGTV we thought we should share the delicious recipe and a summary of their tips and tricks (who knew carrots could only hold their nutrition in the fridge for 4 days?!)

The Good Life Collective is a platform co-founded by Ana Ravier and Zoe Brain to share their knowledge and passion about human health, nutrition, and connect like-minded people. If you’d like to learn more about the girls, we sat down for a chat with them a while back to talk all things business, personal passions, hot nutritional tips, along with lots of other very exciting projects in the making. You can read all about it here.

Stuffed Capsicum with Lean Beef or a Lentil/QuinoaMix with a nice big juicy salad!

Here is a list of ingredients & method. Click here to watch the live cooking demonstration and chat!


- Lean beef mince 500g OR 1x can lentils 

- 1 cup uncooked quinoa 

- 1 tbsp olive oil 

- 2x large capsicum 

- 2x carrots 

- 1x red onion 

- 2x cloves garlic 

- 3/4 cup black olives 

- 1 tsp ground cayenne pepper (optional) 

- 1 tsp sweet paprika 

- 2 tsp oregano 

- 1 tsp chilli flakes 

- Salt and pepper to taste 

- 1/2cup tomato passata

- 1/2 a block of feta (90g) 



1. Preheat the oven to 180 degrees 

2. If doing the vegetarian version, cook the quinoa on the stove as per packet instructions (typically 1 cup dry to 1.5 cup water). Ifnot, skip to step 3. 

3. Mince garlic, chop red onion, and grate the carrots. 

4. In a large pot over medium heat, heat oil. Cook onion and garlic until soft or fragrant. 

5. Add the spices and toast for 1 minute. 

6. Add the ground beef to the pan and cook, breaking up the meat with a wooden spoon until no longer pink. Skip to step 7 if making the vegetarian version. 

7. Add in the vegetables and olives and cook until soft. Add lentils and quinoa here if you are cooking the vegetarian version.

8. Add the tomato passata and let simmer for a few minutes. Once simmered, mix in1/2 of the fetta.  

9.Meanwhile, cut the top off the capsicum and hollow it out.

10. Stuff the capsicum, place the lid back on and place in a baking tray with about1/2 cup water. Let roast for about 20 minutes or until the capsicum has softened. 

11. While the capsicum is cooking, put together a salad with any ingredients you have. It goes well with mixed lettuce leaves, almonds, and green beans. 


The finished result was wildly wonderful Click here to watch the live cooking demonstration and chat!

 Enjoy xx


For more information and to connect with the beautiful Good Life Collective girls you can find them below:

Ana Ravier and Zoe Brain

Ana Ravier| Human Biologist with a special interest in epigenetics and pregnancy nutrition

Zoe Brain| Nutritionist and chef with a focus on nutritional biochemistry and glycemic index research.


consultations: 0419 493 528 —
all other enquiries: 0414 135 353 —

IG: @thegoodlifeco  

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