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.
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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- 170 Grams 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 Grams dried figs
- 100 Grams dates, pitted
- 40 Grams craisins
- 70 Grams pistachios
- 50 Grams pine nuts
- Pinches 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
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.