Mouthwatering Vegan New Zealand Dinner: Kiwifruit Ceviche & Quinoa Stuffed Bell Peppers with Cashew Sour Cream

Allergens

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Ingredients

• 6 large red bell peppers 2 cups cooked quinoa 1 cup cherry tomatoes, halved 1 cucumber, diced 1/4 cup fresh mint leaves, chopped 3 kiwifruits, peeled and diced 1/4 cup lime juice 1/4 cup olive oil Salt and pepper, to taste Cashew sour cream (recipe below) Cashew Sour Cream: 1 cup raw cashews, soaked overnight 1/2 cup water 2 tablespoons lemon juice 1/2 teaspoon apple cider vinegar 1/2 teaspoon salt

Instructions

1. Preheat oven to 350°F (180°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them on a baking sheet, cut side up.
3. In a large bowl, combine quinoa, cherry tomatoes, cucumber, mint leaves, kiwifruits, lime juice, olive oil, salt, and pepper. Mix well.
4. Fill each bell pepper with the quinoa mixture, pressing down gently to pack it in.
5. Bake the stuffed bell peppers for 20 25 minutes or until tender.
6. While the peppers are baking, prepare the cashew sour cream by blending all ingredients in a high speed blender until smooth and creamy. Add more water if needed to reach desired consistency.
7. Remove the bell peppers from the oven and let them cool slightly. Drizzle each with cashew sour cream and serve immediately.

Chef’s Insight

The combination of kiwifruit and quinoa in this dish creates a delightful mouthfeel, while the flavors meld together perfectly to create a truly unique vegan meal.

Notes

This dish highlights the flavors of fresh ingredients while staying true to the vegan diet. The combination of kiwifruit ceviche and quinoa stuffed bell peppers is both visually appealing and delicious.