“Divine Vegan Lebanese Dinner: Mouthwatering Hummus & Quinoa Stuffed Bell Peppers with Lemon Tahini Sauce”

Allergens

N/A

Ingredients

• 4 large red bell peppers, halved and seeded
• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1 cup prepared hummus
• 1/2 cup cherry tomatoes, halved
• 1/2 cup chopped fresh parsley
• 1/4 cup pitted Kalamata olives, chopped
• Salt and pepper to taste
• Lemon Tahini Sauce:
• 1/2 cup tahini paste
• 3 tablespoons lemon juice
• 1 garlic clove, minced
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• Water to adjust consistency

Instructions

1. Preheat oven to 375°F (190°C). Place the halved bell peppers in a baking dish, cut side up, and bake for 20 minutes or until slightly tender. Set aside.
2. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and let cool.
3. In a large bowl, mix together cooked quinoa, hummus, cherry tomatoes, parsley, and olives. Season with salt and pepper to taste.
4. Carefully spoon the quinoa mixture into the bell pepper halves, filling them generously.
5. Prepare Lemon Tahini Sauce by whisking together tahini paste, lemon juice, garlic, cumin, and salt in a small bowl. Add water as needed to achieve a pourable consistency.
6. Drizzle the sauce over the stuffed bell peppers and serve immediately.

Chef’s Insight

The contrast between the creamy hummus and quinoa mixture and the slightly crunchy bell pepper makes this dish truly unique and delightful to the senses.