Taline Gabrielian of Hippie Lane's Stuffed Capsicums

As part of our nationwide September Plant Based Challenge, we asked Instagram superstar, gorgeous mother of two, and queen of smoothie bowls and healthy treats Taline Gabrielian of Hippie Lane to give us a simple, easy and delicious plant based recipe perfect for those easy weeknight dinners. The result? These incredibly delicious and veggie packed stuffed capsicums. 

Don't forget to enter our nationwide competition and show us how you add more colour to your plate, for the chance to win some amazing prizes including Air New Zealand return flights for two to Auckland, a night of luxury at The Pullman Auckland and a degustation dinner for two at world renowned The French Cafe. 

I’m a fan of stuffed anything. I’m always on the lookout for any new vegetable that I can stuff… literally! It must be my mum’s influence as she used to make stuffed eggplant, capsicum and zucchini for us all the time.

This stuffed capsicum dish isn’t based on my mum’s traditional recipe, but is a ripper veggie variation. Quinoa is always in fashion with me, and plays the star role in the stuffing, alongside a medley of vegetables and spices that make this dish a taste bomb.

Stuffed Capsicums

Serves 4   

4 capsicums, cut in half lengthways, then hollowed out

1 teaspoon olive oil, plus extra for drizzling

300 g (1½ cups) quinoa

625 ml (2½ cups) vegetable stock, plus an extra 125 ml  (½ cup) vegetable stock

1 tablespoon tomato paste (concentrated purée)

2 tablespoons grapeseed oil

1 red onion, finely diced

3 garlic cloves, crushed

1 long red chilli, diced (optional)

2 ripe tomatoes, peeled and diced

1 teaspoon Himalayan salt, or to taste

½ teaspoon freshly ground black pepper

½ teaspoon dried basil

15 g (¼ cup) nutritional yeast, plus an extra 2 tablespoons for sprinkling

200 g (1 cup) cooked corn kernels

75 g (½ cup) cooked fresh or frozen peas

175 g (1 cup) cooked or tinned black beans, rinsed and drained


Preheat the oven to 170ºC (325ºF). Place the capsicum halves on a baking tray lined with baking paper and lightly massage with 1 teaspoon olive oil.

Put the quinoa and 625 ml (2½ cups) vegetable stock in a saucepan and bring to the boil. Reduce the heat, cover and simmer for 10–12 minutes, or until the stock is absorbed and the quinoa is cooked. Set aside to cool slightly.

Mix the 125 ml (½ cup) vegetable stock with the tomato paste and set aside.

Heat the grapeseed oil in a saucepan over medium heat. Sauté the onion for 2–3 minutes, or until translucent. Add the garlic and chilli and sauté for a further 1–2 minutes.

Stir in the diced tomatoes, then add the tomato paste mixture, salt, pepper, basil and nutritional yeast. Remove from the heat when the mixture begins to bubble.

In a large bowl, combine the corn, peas, black beans and quinoa. Add the tomato mixture and fold through well.

Evenly scoop the mixture into the capsicum halves. Drizzle with a little extra olive oil, then transfer to the oven and bake for 15 minutes.

Sprinkle the extra nutritional yeast over the capsicum halves and bake for a further 10–20 minutes, or until cooked to your liking.

Transfer to a serving platter and enjoy straightaway.

Image and recipe from Hippie Lane The Cookbook by Taline Gabrielian (Murdoch Books RRP $45)

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