Spicy Peanut Zucchini Noodle Stuffed Roasted Capsicums | gluten free | vegan

You need to make these tonight. Spicy peanut sauce coats zucchini noodles stuffed inside sweet roasted capsicums for a vegan, gluten free dinner that tastes sinful, but is secretly healthy – and super easy!I love peanut sauce dishes. You can just put another notch in the ‘Things Amy loves that contain Peanuts’ list that I’m sure everyone is keeping. Basically the list reads: everything. If there is a way to add peanut butter to a dish I will find it. This dish is no exception. The peanut sauce that coats the zucchini noodles is everything a peanut sauce should be: deeply peanutty with a hint of sweetness, a dash of astringency, and a good dose of spice. I have so many memories of a peanut satay sauce that my sister and I were both in love with during high school. I don’t think either Mum or Dad were particularly fond of it, but they let us ride out our teenage cravings. Plus, they were getting dinner cooked for them, so I guess that was a win on their behalf ;)Fast forward to today and I’d much rather create my own sauces than get them from a bottle – it’s all about customisation, and avoiding any unnecessary additives, right? And making your own spicy peanut sauce is easier than getting the ‘safety plastic’ off a shop bought bottle. Anyone else unable to get that stuff off? Just me? Moving on.

These roasted capsicums are fancy enough to serve to company, but easy enough for everyday, and while the peanut sauce is decadent, they are actually quite healthy! Rather than using noodles I made zucchini ‘noodles’ and coated them in the peanut butter sauce then stuffed them inside the roasted capsicums. Result: delicious and healthy.The spicy, savoury peanut sauce coated noodles are a great contrast to the sweet roasted capsicums. And the capsicums act as perfect containment for every single drip of peanut sauce. You can’t let that deliciousness escape!This dish comes together in six simple steps:

1. Cut capsicums in half and remove seeds.
2. Bake.
3. Prepare noodles and sauce and mix.
4. Stuff capsicums.
5. Bake again.
6. Serve.

For those six simple steps you are rewarded with layers of flavour in every single bite. To take this to the next level I couldn’t help but garnish it with extra salted peanuts and some chopped spring onions for a little extra crunch. Every bite is a mouthful of molten sweet roasted capsicum, spicy peanut sauce soaked zucchini noodles, crispy spring onions and salty-crunchy peanuts. It’s everything a Wednesday night needs without being so heavy you want to hibernate for the rest of the week. Bonus: your kitchen will smell like the best Asian restaurant in town as these flavours mingle in the oven.

Spicy Peanut Zucchini Noodle Stuffed Roasted Capsicums

Gluten free | Vegan | Serves 2 as a main or 4 as a light meal or appetiser | Preparation time: 20 minutes | Cooking time: 40 minutes

Ingredients

• 2 medium size red capsicums (bell peppers)
• 1 large zucchini (or 2 medium)
• 1 clove of garlic
• 2 1/2 tablespoons crunchy peanut butter
• 1 lime, juiced
• 1 tablespoon soy sauce (ensure this is gluten free)
• 2 teaspoons brown sugar
• 1 teaspoon fresh grated ginger
• Sprinkle of chili flakes (optional)
• 1/3 cup roasted salted peanuts
• 1 spring onion, thinly sliced

Method

1. Preheat your oven to 180C (350F).
2. Cut your capsicums in half and remove the core and seeds. I like to leave the little green tops because I think they look cute.
3. Place capsicum halves cut side down in an ovenproof baking dish. Mine was about 6 x 8 inches.
4. Bake capsicums for 20 minutes and then remove from the oven.
5. While the capsicums are baking, prepare your filling.
6. Using a vegetable spiraliser or a julienne peeler create long thin ‘noodles’ from your zucchini.
7. Crush garlic into a medium mixing bowl and whisk together with peanut butter, lime juice, brown sugar, grated ginger, and chili flakes.
8. Toss zucchini ‘noodles’ with peanut sauce gently but thoroughly until they are coated in the mixture.
9. Pile zucchini into capsicum halves. Spoon any extra sauce over the noodles.
10. Bake for a further 20 minutes or until the tops of the noodles are golden.
11. Remove capsicums from oven. Toss together salted peanuts and spring onions and top the capsicum halves.
12. Serve with a green salad and enjoy!