A vegan version of what is traditionally made with lamb mince, this vegetable packed aromatic dish uses quinoa to provide a complete protein making it a great main or side dish.

SERVES: 4 – 6

Notes: Can be prepared in advance to point 8 and then baked when required.

Allergens: Pine nuts


1 tbsp olive oil

1 large onion finely diced

200g mushrooms

20g pine nuts

1 garlic clove minced

¼ tsp all spice

¼ tsp black pepper

¼ tsp ground cinnamon

¼ tsp ground cloves

¼ tsp ground nutmeg

¼ tsp ground ginger

Pinch of salt

200g cauliflower riced

250g cooked quinoa

100g spinach shredded

20g raisins soaked for 30 mins in hot water

Zest of ½ lemon

Juice of 1 lemon

10g parsley finely chopped

10g mint finely chopped leaves only

6 bell peppers


  1. Pre heat the oven to 200°C
  2. First prepare the mushrooms by pulsing in a food processor until very finely diced. Set aside and repeat with the cauliflower.
  3. Heat the oil in a pan and sauté the onions and mushrooms over a medium heat until onions are translucent and juices from mushrooms have evaporated.
  4. Add the garlic, pine nuts and spices and cook for a further 2 mins.
  5. Add the riced cauliflower and stir until just soft, careful not to overcook.
  6. Stir in the cooked quinoa, soaked raisins and spinach and cook until wilted.
  7. Remove from heat and stir in the lemon zest and juice along with the fresh herbs. Set aside while you prepare the peppers.
  8. Slice peppers in half through the stalk, remove seeds but leave stalk attached. Place in dish skin side down and stuff with the filling.
  9. Add 2 tbsp of water to the bottom of the dish, cover with foil and bake for 25 min. Remove the foil and bake for a further 10-15 until peppers begin to brown.
  10. Serve with salad and spoonful of hummus or mayo.