Fruity Quinoa Stuffed Peppers

Make on Fresco
Serves 8-10 Prep Time 10 minutes   Cook Time 55 minutes   Rated:

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 and is the perfect recipe for your Vegetarian family members who of course also need something a little bit special at Christmas Lunch!

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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 as needed
  • 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.

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