Fruity Quinoa Stuffed Pepper

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recipe by Tenina Holder

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Fantastic as a vegetarian main dish, or as a side dish to accompany all the usual at Christmas time. Serve with a dollop of minted yoghurt, and garnished with additional snipped herbs and pine nuts.

Inspired by:

recipe updated May 13, 2020


  • Dates icon
    100g (about ¾ cup)
  • Red bell pepper icon
    Red bell pepper
    8 (1200g)
  • Quinoa icon
    170g (about 1 cup)
  • Water icon
    1 liter (1000ml)
  • Fresh basil icon
    Fresh basil
    4 tbsp (about ¼)
  • Fresh parsley icon
    Fresh parsley
    about ¼ cup (16g)
  • Mint icon
    about ¼ cup (7g)
  • Scallion icon
    4 (60g)
  • Ground cinnamon icon
    Ground cinnamon
    about ½ tsp (1g)
  • Allspice icon
    about ½ tsp (1g)
  • Smoked paprika icon
    Smoked paprika
    about ½ tsp (1g)
  • Dried figs icon
    Dried figs
    100g (about 3¼)
  • Pistachios icon
    70g (about ½ cup)
  • Pine nuts icon
    Pine nuts
    50g (about ¼ cup)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Dried cranberries icon
    Dried cranberries
    40g (about ¼ cup)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed


  • kCook icon Parchment paper
  • kCook icon TM5
  • kCook icon Tm5 bowl
  • kCook icon Simmering basket
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Large mixing bowl

Step preview

  1. Pre-heat oven - 200°C
  2. Add quinoa to the simmering basket
  3. Add water to the TM5 bowl
  4. Cook quinoa - approx 15 min, 100°C, speed 3
  5. Transfer quinoa to large mixing bowl and let cool
  6. Add fresh basil, fresh parsley, mint, scallion, ground cinnamon, allspice and smoked paprika to the TM5 bowl
  7. Fit TM5 bowl to TM5
  8. Chop - approx 5 sec, speed 7
  9. Then add dried figs and dates to the TM5 bowl
  10. Chop - approx 3 sec, speed 6
  11. Then add pistachios, pine nuts, salt & pepper and dried cranberries to the TM5 bowl
  12. Chop - approx 3 sec, speed 4
  13. Line a clean baking sheet with parchment paper
  14. Transfer quinoa to mixture
  15. Drizzle with extra virgin olive oil
  16. Add red bell pepper to the baking sheet
  17. Stuff mixture into peppers
  18. Drizzle with extra virgin olive oil
  19. Bake until softened - 40 min, 200°C
  20. Serve
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