Dobro jutro Peanut Butterer

Roasted Stuffed Peanut Butter Capsicums

Serves: 6


  • 1 cup quinoa
  • 2 tbsp coconut oil
  • 1 red onion
  • 1 carrot
  • 1 zucchini
  • 1 large red chilli
  • 1/4 cup filtered water
  • 3 tbsp smooth peanut butter
  • 3/4 tsp cumin
  • 1/4 tsp Himalayan salt (or to taste)
  • 400 grams organic tomatoes (tinned or fresh)
  • 1/3 cup peanuts or macadamias, roughly chopped
  • 6 large capsicums
  • Top with avocado, lime, sprouts and chilli

Add some Pic's to your stuffed pepper and viola it's dinner party material. Created by the dynamic duo Healthy Luxe & Coconut and Bliss


  1. Preheat oven to 180 degrees C.
  2. Cook quinoa according to manufacturer’s instructions.
  3. Meanwhile place 1 tbsp coconut oil in a non-stick saucepan and sauté diced onion, zucchini, carrot and chilli for 5-10 minutes.
  4. Add 1/4 cup filtered water and cumin.
  5. Then add tomatoes and peanuts or macadamias, stir though, simmer and allow to reduce.
  6. Remove from heat and add cooked quinoa and peanut butter.
  7. Cut capsicums in half and arrange on a greased baking tray (grease with remaining 1 tbsp coconut oil).
  8. Generously fill capsicums with quinoa mixture, cover with foil and place in the oven for approx. 30 minutes.
  9. Remove foil and bake for a further 20 minutes.
  10.  Serve with avocado, lime, herbs, chilli flakes and additional peanuts (optional). 
Facebook Instagram Shopping Cart