Australian Holiday Harvest Pepper Boats
Colorful • Wholesome • Festive • Vegetarian-Friendly
Description
Australian Holiday Harvest Pepper Boats are vibrant bell peppers filled with a hearty, seasonal stuffing inspired by Australia’s fresh produce and holiday spirit. Sweet capsicums are roasted until tender, then generously filled with a savory mix of roasted pumpkin, quinoa, chickpeas, cranberries, herbs, and feta. Finished with a light honey-lemon drizzle, these pepper boats are perfect for Christmas lunches, summer gatherings, or a festive vegetarian main or side dish.
Time Breakdown
Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: ~55 minutes
Serves: 4 (2 pepper halves per person)
Ingredients
Pepper Boats
4 large red or yellow bell peppers (capsicums)
1 tbsp olive oil
Salt & black pepper, to taste
Harvest Filling
1 cup cooked quinoa
1 cup roasted pumpkin (cubed)
¾ cup canned chickpeas, drained & rinsed
¼ cup dried cranberries
¼ cup toasted almonds or walnuts, chopped
2 tbsp fresh parsley, chopped
1 tbsp fresh thyme or rosemary, finely chopped
½ tsp smoked paprika
¼ tsp ground cumin
Salt & pepper, to taste
Topping
⅓ cup crumbled feta cheese
Holiday Drizzle (Optional but Recommended)
1 tbsp olive oil
1 tsp honey
1 tbsp lemon juice
½ tsp Dijon mustard
Instructions
Prepare the Peppers
Preheat oven to 190°C (375°F).
Slice bell peppers lengthwise and remove seeds and membranes.
Place pepper halves on a baking tray, brush lightly with olive oil, season with salt and pepper.
Roast for 12–15 minutes, until just tender but still holding shape.
Make the Harvest Filling
In a large bowl, combine quinoa, roasted pumpkin, chickpeas, cranberries, nuts, herbs, paprika, cumin, salt, and pepper.
Gently toss until well mixed.
Stuff & Bake
Remove peppers from oven and fill generously with the harvest mixture.
Sprinkle feta cheese on top.
Return to oven and bake for 15–20 minutes, until peppers are fully tender and feta is lightly golden.
Prepare the Holiday Drizzle
Whisk olive oil, honey, lemon juice, and Dijon mustard in a small bowl.
Drizzle lightly over hot pepper boats just before serving.
Serving Suggestions
Serve with a fresh green salad or grilled asparagus
Pair with crusty bread or garlic flatbread
Works beautifully as a vegetarian main or festive side dish
Questions & Answers
Q: Can I make these ahead of time?
A: Yes! Assemble the pepper boats up to 24 hours ahead, cover, refrigerate, and bake just before serving.
Q: Can I make this vegan?
A: Absolutely. Replace feta with vegan cheese or a sprinkle of nutritional yeast.
Q: What protein can I add?
A: Grilled chicken, prawns, or lamb mince work well for non-vegetarian versions.
Q: Can I use other grains?
A: Yes—couscous, brown rice, or farro are great alternatives to quinoa.
Q: Are these good for summer holidays?
A: Perfect! They’re light, colorful, and ideal for Australian summer celebrations.