Padron peppers are a traditional component of Spanish tapas, fried until blistered, sprinkled with salt and served with cold beer.
As much as I love tradition, I don’t drink beer so instead opted to use the emerald peppers as a vessel to carry a smooth filling of quinoa, kale and cool avocado with a bit of nutty crunch from sunflower seeds.
Often described as chili Russian roulette – it is advisable to have a cold drink nearby in case you get a fiery specimen amongst the milder peppers. That’s the fun!
This is a great dish for entertaining or just for a vibrant supper – delicious smeared over flatbreads and keep any leftovers to add to a crisp salad for lunch the next day!
Of course, this filling is not limited to padron peppers, or any peppers for that matter – also great in tomatoes and courgettes.
Ingredients: Serves 4 as part of a meal or as an appetizer
- 200g Padron peppers
- 40g/1/4 cup raw quinoa
- 200ml/4/5 cup vegetable stock
- 1/4 bunch kale (100g)
- Juice of 1 lemon
- 1 small ripe avocado (about 160g)
- 10g/1/2 cup fresh basil
- 1 tbsp sunflower seeds
- Sea salt
- Preheat the oven to 200′C/400′F.
- Add the quinoa and stock to a pan over medium heat, cover and simmer for about 15 minutes until softened and the stock absorbed. Steam or blanch the kale for a couple of minutes, just until slightly wilted.
- Meanwhile, halve and deseed the peppers, place on a baking tray cut side up and bake for 10 minutes.
- In a food processor or blender, blitz the lemon juice, drained kale, avocado flesh and basil, then mix in the quinoa.
- Divide between the peppers, sprinkle over the seeds and return to the oven for 5-10 minutes until the tops are golden and the seeds nutty and brown. Sprinkle with sea salt to serve.
High in dietary fiber
High in manganese
Very high in vitamin A
High in vitamin B6
Very high in vitamin C