Fruity Quinoa Stuffed Pepper
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 1hr 5mins
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- Serves
- 8
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- Calories
- 235
Fantastic as a vegetarian main dish, or as a side dish to accompany all the usual at Christmas time. Serve with a dollop of minted yoghurt, and garnished with additional snipped herbs and pine nuts.
Inspired by: https://tenina.com/recipes/fruity-quinoa-stuffed-peppersrecipe updated Oct 11, 2021
Ingredients
-
- Dates
- 100 g
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- Red bell pepper
- 8
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- Quinoa
- 170 g
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- Water
- 1 L
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- Fresh basil leaves
- 11 g
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- Fresh parsley
- 16 g
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- Mint leaves
- 7 g
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- Scallion
- 4
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- Ground cinnamon
- ½ teaspoon
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- Allspice
- ½ teaspoon
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- Smoked paprika
- ½ teaspoon
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- Dried figs
- 100 g
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- Pistachios
- 70 g
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- Pine nuts
- 50 g
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- Salt & pepper
- as needed
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- Dried cranberries
- 40 g
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- Extra virgin olive oil
- as needed
Tools
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Oven
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Parchment paper
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TM5
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Tm5 bowl
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Simmering basket
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Baking sheet - 18 x 13"
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Large mixing bowl
Step preview
- Pre-heat oven - 200°C
- Add quinoa to the simmering basket
- Add water to the TM5 bowl
- Cook quinoa - approx 15 min, 100°C, speed 3
- Transfer quinoa to large mixing bowl and let cool
- Add fresh basil leaves, fresh parsley, mint leaves, scallion, ground cinnamon, allspice and smoked paprika to the TM5 bowl
- Chop - approx 5 sec, speed 7
- Then add dried figs and dates to the TM5 bowl
- Chop - approx 3 sec, speed 6
- Then add pistachios, pine nuts, salt & pepper and dried cranberries to the TM5 bowl
- Chop - approx 3 sec, speed 4
- Line a clean baking sheet with parchment paper
- Transfer quinoa to mixture
- Drizzle with extra virgin olive oil
- Add red bell pepper to the baking sheet
- Stuff mixture into peppers
- Drizzle with extra virgin olive oil
- Bake until softened - 40 min, 200°C
- Serve