Australian Yoga Journal — November 2017

49

november/december 2017

yogajournal.com.au

DINNER:

Stuffed capsicums

SERVES 4
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 veggie 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.

INGREDIENTS

METHOD

Put the quinoa and 625 ml (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 (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. (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 straight away.

4 capsicums (peppers), in a
mix of colours, cut in half
lengthways, then hollowed
out
1 tsp. olive oil, plus extra for
drizzling

300 g. (1½ cups) quinoa
625 ml (2½ cups) vegetable
stock, plus an extra 125 ml
(½ cup) vegetable stock

1 Tbsp. tomato paste
(concentrated purée)
2 Tbsp. grapeseed oil
1 red onion, finely diced

3 garlic cloves, crushed
1 long red chilli, diced
(optional)

2 ripe tomatoes, peeled

and diced

1 tsp. Himalayan salt,

or to taste

½ tsp. freshly ground

black pepper

½ tsp. dried basil

15 g. (¼ cup) nutritional

yeast, plus an extra

2 Tbsp. for sprinkling

200 g. (1 cup) cooked corn

kernels

75 g.(½ cup) cooked fresh

or frozen peas

175 g. (1 cup) cooked or tinned

black beans, rinsed and

drained