Recipes.

Stuffed Capsicums

By Taline Gabrielian


I Quit Sugar - Hippie Lane Stuffed Capsicums
  • 4 servings
  • Prep - 20 mins
    Cooking - 50 mins
  • Total - 1 hour 10 mins
I Quit Sugar - Hippie Lane Stuffed Capsicums

This filling vegan recipe is packed to the brim with protein, fibre and veggies. As Taline says, "Quinoa is always in fashion with me, and plays the star role in the stuffing, alongside a medley of vegetables and spices that make this dish a taste bomb."  

Servings: 4
Preparation: 20 mins
Cooking: 50 mins

Ingredients

  • 4 capsicums, in a mix of colours, cut in half lengthways and hollowed out.
  • 300 g quinoa.
  • 625 ml vegetable stock, plus an extra 125 ml.
  • 1 tablespoon tomato paste (concentrated puree).
  • 2 tablespoons extra virgin olive oil or coconut oil.
  • 1 red onion, finely diced.
  • 3 garlic cloves, crushed.
  • 1 long red chilli, diced (optional).
  • 2 ripe tomatoes, peeled and diced.
  • 1 teaspoon Himalayan salt, or to taste.
  • 1/2 teaspoon freshly ground black pepper.
  • 1/2 teaspoon dried basil.
  • 15 g nutritional yeast.
  • 200 g corn kernels, cooked.
  • 75 g cooked fresh or frozen peas.
  • 175 g cooked or tinned black beans, rinsed and drained.

Directions

1. Preheat the oven to 170ºC/ 325ºF. Place capsicum halves on a baking tray lined with baking paper and lightly massage with one teaspoon olive oil.

2. Put the quinoa and 625 ml vegetable stock in a saucepan and bring go the boil. Reduce heat, cover and simmer for 10–12 minutes, or until the stock is absorbed and the quinoa is cooked. Set aside to cool slightly.

3. Mix the 125 ml vegetable stock with the tomato paste and set aside.

4. Heat the oil in a saucepan over a medium heat. Sauté the onion for 2–3 minutes, or until translucent. Add the garlic and chilli and sauté for a further 1–2 minutes. Stir in the diced tomatoes, then add the tomato paste mixture, salt, pepper, basil and nutritional yeast. Remove from the heat when the mixture begins to bubble.

5. In a large bowl, combine the corn, peas, black beans and quinoa. Add the tomato mixture and fold through well.

6. Evenly scoop the mixture into the capsicum halves. Drizzle with a little extra olive oil, then transfer to the oven and bake for 15 minutes. Sprinkle the extra nutritional yeast over the capsicum halves and bake for a further 10–20 minutes, or until cooked to your liking. Transfer to a serving platter and enjoy straight away.


Note

The original recipe contains rapeseed oil, we changed it to extra virgin olive oil or coconut oil, to make it IQS friendly.

Images and recipes from Hippie Lane: The Cookbook by Taline Gabrielian (Murdoch Books RRP $39.99)

I Quit Sugar - Hippe Lane

This filling vegan recipe is packed to the brim with protein, fibre and veggies. As Taline says, "Quinoa is always in fashion with me, and plays the star role in the stuffing, alongside a medley of vegetables and spices that make this dish a taste bomb."

Ingredients

  • 4 capsicums, in a mix of colours, cut in half lengthways and hollowed out.
  • 300 g quinoa.
  • 625 ml vegetable stock, plus an extra 125 ml.
  • 1 tablespoon tomato paste (concentrated puree).
  • 2 tablespoons extra virgin olive oil or coconut oil.
  • 1 red onion, finely diced.
  • 3 garlic cloves, crushed.
  • 1 long red chilli, diced (optional).
  • 2 ripe tomatoes, peeled and diced.
  • 1 teaspoon Himalayan salt, or to taste.
  • 1/2 teaspoon freshly ground black pepper.
  • 1/2 teaspoon dried basil.
  • 15 g nutritional yeast.
  • 200 g corn kernels, cooked.
  • 75 g cooked fresh or frozen peas.
  • 175 g cooked or tinned black beans, rinsed and drained.

Directions

1. Preheat the oven to 170ºC/ 325ºF. Place capsicum halves on a baking tray lined with baking paper and lightly massage with one teaspoon olive oil.

2. Put the quinoa and 625 ml vegetable stock in a saucepan and bring go the boil. Reduce heat, cover and simmer for 10–12 minutes, or until the stock is absorbed and the quinoa is cooked. Set aside to cool slightly.

3. Mix the 125 ml vegetable stock with the tomato paste and set aside.

4. Heat the oil in a saucepan over a medium heat. Sauté the onion for 2–3 minutes, or until translucent. Add the garlic and chilli and sauté for a further 1–2 minutes. Stir in the diced tomatoes, then add the tomato paste mixture, salt, pepper, basil and nutritional yeast. Remove from the heat when the mixture begins to bubble.

5. In a large bowl, combine the corn, peas, black beans and quinoa. Add the tomato mixture and fold through well.

6. Evenly scoop the mixture into the capsicum halves. Drizzle with a little extra olive oil, then transfer to the oven and bake for 15 minutes. Sprinkle the extra nutritional yeast over the capsicum halves and bake for a further 10–20 minutes, or until cooked to your liking. Transfer to a serving platter and enjoy straight away.

Note

The original recipe contains rapeseed oil, we changed it to extra virgin olive oil or coconut oil, to make it IQS friendly.

Images and recipes from Hippie Lane: The Cookbook by Taline Gabrielian (Murdoch Books RRP $39.99)

I Quit Sugar - Hippe Lane

Please be respectful of other participants in the conversation. We'd love you to keep your comments respectful, friendly and relevant. Differences of opinion are welcome, but trolling and abuse of other commentators and the IQS editorial team is not and will result in blacklisting.

Latest tweets
Join our 1,300,000 followers!
IQS newsletter freebie
FREE!
A Day in the Life of Quitting Sugar

Join our newsletter for the
best IQS tips, tricks and recipes
+ a free eBook!

Please enter a valid email address
Please enter a valid name