Roasted stuffed capsicum with quinoa and vegetables

Last week, a colleague at work, Ms Mads, sent me a link to another great health food blog http://www.teresacutter.com/ which was really good - I would highly recommend you all check it out.
On it, I saw a recipe for roasted stuffed capsicums which inspired me to do something similar this weekend - that recipe had a spinach & ricotta stuffing but as I didn't have any of those ingredients at home, I decided to do a slight variation. 
Mine are stuffed with quinoa, tomatoes, mushrooms, onion, garlic, kale (yes, I used it for the first time!), parsley, thyme, and proscuitto (leave this out if you wanna go vegetarian). Fill them with any vegies you have in your fridge like zucchini or eggplant. 

I cut the tops off 4 medium sized red capsicums (seeds discarded) and placed them on a lightly greased foil lined small roasting tray.
I cooked the quinoa in a saucepan with some stock and seasoning.
Meanwhile, I sweated out some chopped proscuitto, garlic & onion on low heat before adding & lightly sauteing chopped tomatoes, mushrooms, and kale. After about 2 minutes, I added the chopped parsley and thyme, chilli flakes, and other dried herbs and cooked for a further minute before allowing to cool and then transfering into a mixing bowl. I tossed in the cooked quinoa and a couple of tablespoons of tomato passata and mixed it all together and seasoned to taste.  I stuffed the capsicums with the filling, topped with a light sprinkle of mozzarella and roasted in the oven on 180 degrees for about 15 mins or until the cheese is nice and browned.
I served this with a light leafy green salad with chopped radishes. Finally I topped it with some sauerkraut which my neighbours, Mr & Mrs Hungries made for me. It was all delicious!