Sweet Banana – A great pepper for short season climates because it produces so quickly. It is versatile and flavourful and can be used successfully in a wide range of dishes. Pickled, stuffed or jellied are a few. Full of wonderful flavours and textures, these vegetarian stuffed peppers make a great supper or tapas for light dinners and parties.
10 sweet banana peppers (long capsicum)
1 cup cooked quinoa
200 g halloumi, grated
¼ cup sundried tomato paste
Handful parsley, coriander and dill, chopped fine
½ spring onion, chopped fine
Salt and pepper, to taste
1-2 tablespoons Olive oil
1 teaspoon Fig vinegar
Coriander leaves, to garnish
Preheat oven to 175C.
Cut the banana peppers in half (length wise) then remove the core inside to make a bowl shape (keep the stalk on). Place in a baking tray lined with baking paper. Brush each pepper halves with olive oil and set aside.
Meanwhile, add the quinoa, grated halloumi and sun-dried tomato paste to a bowl and mix. Add the spring onion and chopped herbs (parsley, coriander and dill). Season with pepper and salt (check saltines level as halloumi is quite salty) toss to combine.
Stuff each pepper half with the halloumi mix. Place back in the tray lined up neat and any
left over quinoa mix, you can sprinkle on top. Bake in
Bake in the oven for 15-20 minutes on 175C till peppers are slightly crispy and halloumi mix is melted. Once its ready set aside for 5 minutes to cool down.
Drizzle olive oil and fig vinegar, garnish with coriander leaves.