Fruity Quinoa Stuffed Capsicums
Fantastic as a vegetarian main dish, or even a slightly fancy side for your next Vegetarian BBQ. It has been shared with us by Tenina. Be sure to get them nice and crispy for maximum enjoyment!
Recipe Tester Feedback: "Such a tasty vegetarian meal! I served these up to family visiting for our sons birthday and everyone agreed they were delicious!" - Sarah
No: Gluten / Dairy / Egg
*Variations: Can be made without Nuts
Preparation Time 20 minutes
Cooking Time 40 minutes
Makes 10-15 capsicums, depending on size
Cannot be frozen
- quinoa - 170g
- water - 1L
- fresh basil - 1 handful
- fresh parsley - 1 handful
- fresh mint - 1 handful
- spring onions - 4
- cinnamon - 1/2 tsp, ground
- allspice - 1/2 tsp, ground
- paprika - 1/2 tsp, ground
- figs - 100g, dried
- dates - 100g, pitted
- cranberries - 40g, dried
- pistachios - 70g (*switch with pepitas for NF)
- pine nuts - 50g
- sea salt - to taste
- pepper - cracked black, to taste
- capsicums - 6-8, any colour
- olive oil - as needed
- fresh herbs of choice - to garnish
- pine nuts - toasted, to garnish
- yoghurt - minted, to serve (optional)
- Fire up the BBQ or preheat oven to 200C.
- Place quinoa (170g) into the internal steaming basket and place in your machine. Pour water (1L) over the top. Cook 15 minutes / 100C / Speed 3.
- Remove quinoa and place into a large bowl to cool. Drain and dry mixer bowl.
- Place basil (1 handful), parsley (1 handful), mint (1 handful), spring onions (4), cinnamon (1/2 tsp) , allspice (1/2 tsp) and paprika (1/2 tsp) into the bowl and chop Speed 7 / 5 seconds.
- Add figs (100g) and dates (100g) to the bowl. Chop Speed 6 / 3 seconds.
- Add craisins (40g), pistachios (70g), pine nuts (50g), salt and pepper (to taste) and chop Speed 4 / 3 seconds.
- Cut capsicums (6-8) in half and remove seeds and stalk carefully.
- Stir nut and herb mixture into quinoa and mix well, adding a little olive oil to the mixture.
- Stuff capsicums with mixture and arrange on prepared tray. Drizzle with a generous amount of olive oil. Roast for 40 minutes or until capsicum skin is soft and filling is well cooked. Alternatively, char the skin on your BBQ's grill plate and then cool on low heat with the lid down.
- Serve with a dollop of minted yoghurt, and garnish with additional snipped herbs and pine nuts.