Kale Quinoa Stuffed Padron Peppers

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Padron peppers are a traditional component of Spanish tapas, fried until blistered, sprinkled with salt and served with cold beer.

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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.

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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!

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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!

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Of course, this filling is not limited to padron peppers, or any peppers for that matter – also great in tomatoes and courgettes.

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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

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Method:

  1. Preheat the oven to 200’C/400’F.
  2. 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.
  3. Meanwhile, halve and deseed the peppers, place on a baking tray cut side up and bake for 10 minutes.
  4. In a food processor or blender, blitz the lemon juice, drained kale, avocado flesh and basil, then mix in the quinoa.
  5. 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.

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Nutritional Benefits

No cholesterol
High in dietary fiber
High in manganese
Very high in vitamin A
High in vitamin B6
Very high in vitamin C
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This entry was posted in Egg-free, Gluten-free, Mains, Side dishes, Snacks, vegan, Vegetarian and tagged , , , , , , , , , , , . Bookmark the permalink.

27 Responses to Kale Quinoa Stuffed Padron Peppers

  1. What a great little idea! Hello HEALTHY party snack!

  2. Thank you Poppy, I was looking for all kinds of using quinoa. This recipe is amazingly delectable!

  3. vegpedlr says:

    Brilliant!
    I absolutely love it! I love those peppers, I only discovered them a year or two ago, and this time of year here in California the farmer’s markets are inundated with them. I think I’ll try sesame seeds instead. Best part? NO OIL! I’m a devotee of Dr. Caldwell Esselstyn and I’m ecstatic when I find recipes without oil. Yay!

    • Poppy says:

      Thank you!
      How lucky that your farmers markets are inundated with them. I can only find them here in the UK via veg boxes. Yes, no oil, always a bonus! 😀

  4. Yum! This sounds great!

  5. Ahila says:

    Interesting combination and healthy!

  6. I’m not sure that I’ve ever seen those peppers, but I’ve got kale and will be making the stuffing and stuffing something for sure! Yum!

  7. Sally says:

    I was introduced to these beautiful peppers this summer and couldn’t stop eating them. Great stuffing.

  8. Kumu says:

    I was thinking of all variations for the Pepper Stuffing…this one looks really interesting and very healthy too! Thanks for sharing! Lovely post as always!

  9. magefesausa says:

    We love Padron peppers! Good choice! 🙂

  10. Elle Kay says:

    I love padron peppers 🙂 I usually just roast them plain, but this sounds awesome. Will have to try^^

  11. What a healthy slant to use the peppers! Looks so delicious!

  12. misscruciferous says:

    I love Padron peppers and this looks like a fantastic way to use them. Love the combination of ingredients, very creative!

  13. Pingback: Vegan in Gran Canaria – Part 2 | Great Vegan Expectations

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