Fruity Quinoa Stuffed Peppers
Make on Fresco
An excellent vegetarian main dish or a tasty side dish for any occasion. A little bit special.
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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Need
- 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
Do
- 1
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.
- 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 200ºC. 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.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
