Another of the Celebrate and Bake class recipes that you may have missed…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 essential…we managed to do them in a pizza oven in Mandurah, the BBQ in Newcastle with great results and of course in Sydney we had the luxury of the Kleenmaid Inspiration Gallery and so had our pick of the best ovens in the country. (I want a Butlers Pantry in my house!!…and the butler to go with it, but Kleenmaid don't sell those!) I would say that most of the classes picked this as their favorite….other than the Speck and Salad Pizza, which recipe appears in my little book Dinner Spinner. If you haven't ordered yours yet, please do so and then order them for all your thermomix owning friends/family/acquaintances and possibly neighbours…you won't be disappointed...This recipe also appears in that best selling thermomix cookbook, For Foods Sake...or is it Keeping it Simple? I cannot remember!
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- 170 g quinoa
- 1 Litre water
- 1 Handful basil
- 1 Handful parsley
- 1 Handful mint
- 4 spring onions/ shallots
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground paprika
- 100 g dried figs
- 100 g dates, pitted
- 40 g craisins
- 70 g pistachios
- 50 g pine nuts
- Pinch Sea salt to taste
- Cracked black pepper to taste
- 6 - 8 capsicums (peppers), any colour
- Cobram Estate Extra Virgin Olive Oil EVOO as needed BUY
- Additional snipped herbs, toasted pine nuts to garnish
Place quinoa into simmering basket, insert into Thermomix bowl and pour water over the top. Cook *15 min/100ºC/speed 3. *Remove quinoa and place into a large bowl to cool. Drain and dry Thermomix bowl.
Place herbs, spring onions and spices into Thermomix bowl and chop 5 sec/speed 7.
Add figs and dates and chop 3 sec/speed 6.
Add nuts and seasoning and chop 3 sec/speed 4.
Preheat oven to 200ºC. Line a large baking tray with paper. Cut peppers in half and remove seeds and stalk carefully.
Stir nut and herb mixture into quinoa and mix well, adding a little EVOO to the mixture.
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.
Serve with a dollop of Minted Yoghurt, and garnished with additional snipped herbs and pine nuts.