Saturday , September 25 2021
Quinoa Peppers

Quinoa stuffed peppers with beetroot dip

By Sara Matthews

Recipe published in Feast, Issue 27 – June 2018

Serves 2 – 4


For the peppers
1/4 a cup of quinoa
2 large peppers, cut lengthways and deseeded, leaving the stalks on
11/2-2 tsp of harissa spices (adjust to suit your taste)
200g tin/carton of kidney beans
100g of sweetcorn
Zest and juice of 1 lime
40g of dates, chopped
Salt and pepper to taste
For the dip
180g of cooked beetroot
1tbsp of tahini
Juice of 1 lime
1 garlic clove, crushed
A large handful fresh mint, chopped
Salt and pepper to taste
2-4tbsp of water

In a pan cook the quinoa according to the instructions on the packet. Normally it’s 1 part quinoa to 2 parts water. Rinse the quinoa before cooking, bring to the boil, add the harissa spices and simmer very gently on a medium to low heat, covered, for 20 minutes, until all the water is absorbed. Add the lime juice and stir and leave to stand, covered, for about 20 minutes, then fluff through with a fork. Prepare your peppers by halving them lengthways and removing the seeds. Preheat the oven to 180°C. In a bowl mix the quinoa with the kidney beans, sweetcorn, salt and pepper, dates, lime zest, and stir to combine. Spoon the mixture between the four pepper halves, pushing it in to fill. Depending on the size of your peppers, you may have some left over – pop this in the fridge and use later, maybe adding it to salads. Transfer the peppers to a baking dish and bake for 20-25 minutes until the tops start to brown and crisp a little. Serve hot with a beetroot dip and salad or steamed vegetables, or on their own as a light lunch

For the dip
In a food processor add the cooked beetroot, tahini, lime juice, crushed garlic, fresh mint, and a pinch of salt and pepper to taste. Blitz until a smooth paste, start to add a little water to thin, do this 1 tbsp at a time so not to make it too watery, until you have your desired consistency. For drizzling over the peppers, it needs to be thinner. However you can leave it thicker and dollop on the side and use as a dip for raw vegetable sticks or potato wedges. It is also delicious in sandwiches and used as a spread

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