Mediterranean Quinoa Stuffed Bell Peppers with Lemon-Tahini Dressing

Allergens

N/A

Ingredients

• 1. 1 cup quinoa, uncooked 2. 2 cups vegetable broth 3. 4 large bell peppers (red, yellow, or orange) 4. 1/2 cup sun
• dried tomatoes, chopped 5. 1/2 cup Kalamata olives, pitted and chopped 6. 1/2 cup fresh parsley, chopped 7. 1/4 cup red onion, finely diced 8. 2 cloves garlic, minced 9. Salt and pepper, to taste 10. Lemon
• tahini dressing (see recipe below) Lemon
• Tahini Dressing: 11. 1/4 cup tahini paste 12. 3 tablespoons fresh lemon juice 13. 1 tablespoon maple syrup 14. 1 garlic clove, minced 15. Salt and pepper, to taste

Instructions

1. Prepare quinoa by bringing vegetable broth to a boil in a medium saucepan. Add quinoa, cover, and simmer for 15 minutes or until tender and cooked through. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. While quinoa cooks, preheat oven to 375°F (190°C). Cut the tops off of the bell peppers and remove seeds and membranes. Place the peppers in a baking dish, cut side up.
3. In a large mixing bowl, combine cooked quinoa, sun dried tomatoes, olives, parsley, red onion, garlic, salt, and pepper. Stuff each bell pepper with the quinoa mixture, pressing gently to pack it in.
4. Bake stuffed peppers for 35 minutes or until tender. While they bake, prepare lemon tahini dressing by whisking together tahini, lemon juice, maple syrup, garlic, salt, and pepper in a small bowl.
5. Remove peppers from the oven and drizzle with lemon tahini dressing. Serve immediately.

Chef’s Insight

Use a variety of colored bell peppers for visual appeal. - Adjust the seasoning according to personal taste.

Notes

Feel free to add more vegetables, such as mushrooms or zucchini, for added nutrition and texture.