a very vegan christmas: quinoa stuffed peppers

The countdown is on until Christmas Day and in keeping with the very vegan Christmas theme I'm posting another plant-based recipe for you. These are my quinoa stuffed peppers (or capsicums). Perfect for a plant-based entree... or for any vegans or vegetarians at your table, it's a perfect main course.

Next week, stay tuned for my last vegan Christmas recipe, which will be my final blog post for 2014, until the launch of the new Seed Bearing Fruit website, which is coming along very nicely. Exciting days are ahead, my friends!

Happy horsey friend celebrating Christmas!

quinoa stuffed peppers

This is a festive vegan entree or main course full of spices and the colours of Christmas. It's a super easy dish that presents beautifully. If celery is not in season in your local area, try out another green vegetable, like frozen peas. And I suggest avoiding green peppers for this dish as they are not ripe. 

4 medium red or yellow peppers (capsicums), halved lengthways
1 tsp coconut butter
1 cup white, red and black quinoa, rinsed
3 cups filtered water
1 large zucchini, finely chopped
2 medium carrots, finely chopped
2 celery stalks (substitute: frozen peas), finely chopped
1/4 cup sun-dried tomatoes, finely chopped
1 garlic clove, crushed
1 Tbsp garam masala
1 tsp paprika
1 tsp sea salt
1 Tbsp pine nuts or pumpkin seeds
large handful coriander or parsley, roughly chopped
juice of a lemon 
hemp seeds, to garnish
rocket walnut pesto, to serve

Wash all the produce before preparation. Rinse and drain the tri-coloured quinoa. Add the quinoa, zucchini, carrots, celery, sun-dried tomatoes, garlic, garam masala, paprika and sea salt with the filtered water into a medium-sized pot. Place on the stovetop to cook on high until the water boils. Then, cover with a lid and let simmer on medium-low until the mixture is cooked and the liquid is absorbed (approximately 20 minutes). 

Meanwhile, coat the outside of the halved and deseeded peppers with a layer of coconut butter and place on a baking tray with baking paper. Roast the peppers in the oven at 180 degrees Celcius for 10 minutes or until they are soft but maintaining their shape. 

Once the mixture is cooked stir in the pine nuts or pumpkin seeds, coriander or parsley and the lemon juice. Spoon the mixture into the roasted pepper halves and sprinkle with hemp seeds. Serve with the rocket walnut pesto on the side. Serves 8 entrees; serves 4 mains.

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