Taline Gabrielian from Hippie Lane shares: I’m a fan of stuffed anything. I’m always on the lookout for any new vegetable that I can stuff… literally! It must be my mum’s influence as she used to make stuffed eggplant, capsicum and zucchini for us all the time.
This stuffed capsicum dish isn’t based on my mum’s traditional recipe, but is a ripper vegie variation. 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.
4 capsicums (peppers), in a mix of colours, cut in half lengthways, then hollowed out
1 teaspoon olive oil, plus extra for drizzling
300 g (10½ oz/1½ cups) quinoa
625 ml (21½ fl oz/2½ cups) vegetable stock, plus an extra 125 ml (4½ fl oz/½ cup) vegetable stock
1 tablespoon tomato paste (concentrated purée)
2 tablespoons grapeseed 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
½ teaspoon freshly ground black pepper
½ teaspoon dried basil
15 g (½ oz/¼ cup) nutritional yeast, plus an extra 2 tablespoons for sprinkling
200 g (7 oz/1 cup) cooked corn kernels
75 g (1½ oz/½ cup) cooked fresh or frozen peas
175 g (6 oz/1 cup) cooked or tinned black beans, rinsed and drained
Preheat the oven to 170ºC (325ºF). Place the capsicum halves on a baking tray lined with baking paper and lightly massage with 1 teaspoon olive oil.
Put the quinoa and 625 ml (21½ fl oz/2½ cups) vegetable stock in a saucepan and bring to the boil. Reduce the heat, cover and simmer for 10–12 minutes, or until the stock is absorbed and the quinoa is cooked. Set aside to cool slightly.
Mix the 125 ml (4½ fl oz/½ cup) vegetable stock with the tomato paste and set aside.
Heat the grapeseed oil in a saucepan over 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, t\basil and the 15 g (½ oz/¼ cup) nutritional yeast. Remove from the heat when the mixture begins to bubble.
In a large bowl, combine the corn, peas, black beans and quinoa. Add the tomato mixture and fold through well.
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 straightaway.
*Images and recipes from Hippie Lane: The Cookbook by Taline Gabrielian (Murdoch Books, RRP $39.99).
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