This Stuffed Capsicum recipe is a true holiday all-rounder, featuring two of our special Niulife ingredients: Naked Coconut Amino Sauce and Extra Virgin Coconut Oil! Whether you're serving it as a starter, a vegan main dish, or a mouthwatering side, this recipe is the ultimate Christmas delight.

Infuse your capsicum with the rich umami flavour of our Naked Coconut Amino Sauce, adding a touch of sweetness and depth that will leave your taste buds dancing with joy. It's the secret ingredient your Christmas feast deserves. 

Elevate the dish with the goodness of our Extra Virgin Coconut Oil – the perfect companion for a delectable, melt-in-your-mouth experience. It's not just an ingredient; it's a celebration of pure coconut perfection.

Serve it as a stunning starter, a plant-powered main course, or a delightful side dish. This recipe is as versatile as it is delicious, making it the star of your festive spread.

Make this holiday season unforgettable with a burst of Niulife flavour in every bite. Your guests will be raving about this Stuffed Capsicum creation long after the festivities are over!

Ingredients:

4 large capsicums / red peppers

1 tbsp Niulife Extra Virgin Coconut Oil

Salt and pepper, to taste

Filling

1/2 cup cooked quinoa

1-2 tbsp Niulife Extra Virgin Coconut Oil

1 brown onion, diced

1/2 tsp salt

2 cups cherry tomatoes, halved

1/2 cup coriander, chopped

4 tsp minced garlic

1 large red chilli, diced

1 tsp ground cumin

2 tbsp Niulife Naked Coconut Amino Sauce

400 grams cooked lentils

3/4 cup grated mozzarella (dairy or plant based)

Garnish

Sliced avocado, red salsa, sprouts and/or chilli (optional)

Method:

1.Preheat oven to 190 degrees C. Cut capsicums in half (cut sides facing up) and arrange on a lined baking dish. Drizzle with Niulife Extra Virgin Coconut Oil and sprinkle with salt and pepper. Use your hands to rub in the oil so the capsicums are evenly coated.

2.Bake for 25 minutes, until the peppers are a little blistered around the sides. Set aside to cool.

3.In the meantime, cook the quinoa.

4.In a large non-stick pan, gently melt Niulife Extra Virgin Coconut Oil. Add onion and salt, cook for 5 minutes or so. Add tomatoes and cook for another 5 minutes.

5.Add coriander, garlic, chilli, cumin, and Niulife Naked Coconut Amino Sauce. Stir for about a minute.

6.Remove from the heat and add cooked rice or quinoa, lentils and season with salt and pepper.

7.To stuff the capsicums, first remove any excess liquid or tab with paper towel. Stuff each paper with the filling. Finish with the cheese (dairy or plant based).

8.Bake at 190 degrees C for 10-15 minutes, or until golden.

9.Serve warm with sliced avocado, salsa, sprouts, and/or chilli (optional). 

Serves 4