Fruity Quinoa Stuffed Peppers

Serves 8-10
by Tenina Holder

Another of the Celebrate and Bake class recipes that you may have missedā€¦fantastic as a vegetarian main dish, or as a side dish to accompany all the usual at Christmas time. Make sure you charr the peppers, so a hot oven is essentialā€¦we managed to do them in a pizza oven in Mandurah, the BBQ in Newcastle with great results.

This recipe also appears in that best selling Thermomix cookbook, For Foods Sake...or is it Keeping it Simple? I cannot remember! Either way you need those books too. Just saying. This recipe will also be easy to make without the Thermomix.

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Need

  • 170 Gram quinoa
  • 1 Litre water
  • 1 Handful basil
  • 1 Handful Italian parsley
  • 1 Handful mint
  • 4 spring onions/ shallots
  • 1/2 Teaspoon ground cinnamon
  • 1/2 Teaspoon ground allspice
  • 1/2 Teaspoon ground smoked paprika
  • 100 Gram dried figs
  • 100 Gram dates, pitted
  • 40 Gram craisins
  • 70 Gram pistachios
  • 50 Gram pine nuts
  • Pinch Pink Salt Flakes to taste BUY
  • Cracked black pepper to taste
  • 6 - 8 capsicums (peppers), any colour
  • Generous amounts Cobram Estate Extra Virgin Olive Oil as needed BUY
  • Additional snipped herbs, toasted pine nuts to garnish

Do

1  

Place quinoa into simmering basket, insert into Thermomix bowl and pour water over the top. Cook 15 min/100ĀŗC/speed 3. Remove quinoa and place into a large bowl to cool. Drain and dry Thermomix bowl.

2  

Place herbs, spring onions and spices into Thermomix bowl and chop 5 sec/speed 7.

3  

Add figs and dates and chop 3 sec/speed 6.

4  

Add nuts and seasoning and chop 3 sec/speed 4.

5  

Preheat oven to 200ĀŗC. Line a large baking tray with paper. Cut peppers in half and remove seeds and stalk carefully.

6  

Stir nut and herb mixture into quinoa and mix well, adding a little EVOO to the mixture.

7  

Stuff peppers with mixture and arrange on prepared tray. Drizzle with a generous amount of EVOO. Roast for 40 minutes or until capsicum skin is soft and filling is well cooked.

More

Serve with a dollop of Minted Yoghurt, and garnished with additional snipped herbs and pine nuts.

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