Yellow Peppers Stuffed with Quinoa
Introduction
Serves: 6
Ingredients
500g (good 1 lb) orange-fleshed kumara (sweet potato)
Salt
200g (7 oz / generous 1 cup) red or white quinoa, rinsed thoroughly in a sieve
2 cloves garlic, peeled and crushed
¼ tsp ground cinnamon
¼ tsp chilli powder
Grated zest 1 lemon
1 Tbsp balsamic vinegar
½ cup pine nuts, lightly toasted
Freshly ground black pepper
6 yellow peppers (bell peppers / capsicums)
Extra virgin olive oil
Method
1 Preheat oven to 200°C (400°F). Soak the apricots in 1 cup boiling water for 2-3 hours, or until soft. Peel and cube the kumara and cook in lightly salted, gently boiling water until nearly tender (about 5 minutes). Drain.
2 Rinse quinoa in a sieve, transfer to a saucepan and pour over 5 cups boiling water. Bring to a bubble, then lower heat, partially cover with a lid and simmer for 20 minutes. Drain well.
3 Mix garlic, cinnamon, chilli powder, lemon zest, half a teaspoon of salt and the balsamic vinegar in a bowl. Drain the apricots, reserving liquid and chop finely. Add to the flavourings along with pine nuts, quinoa and kumara. Season with a little pepper and salt.
4 Cut peppers in half through the stalks. Remove seeds but leave stalks in place. Put the peppers in a shallow roasting tin, fill with the quinoa mixture and drizzle with extra virgin olive oil and reserved apricot juice. Bake for 30 minutes, or until the peppers are tender and lightly browned.
