Mediterranean Stuffed Bell Peppers with Quinoa and Roasted Vegetables

Allergens

None

Ingredients

• 6 large bell peppers (assorted colors)
• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1 small zucchini, chopped
• 1 small yellow squash, chopped
• 1 small red onion, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• 3 cloves garlic, minced
• Salt and pepper to taste
• 1/4 cup lemon juice
• 1/4 cup tahini

Instructions

1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place them on a baking sheet, cut side up, and roast for 20 minutes until slightly tender. In a saucepan, combine quinoa and vegetable broth bring to a boil, then reduce heat and simmer covered for 15 minutes or until the quinoa is cooked and fluffy. Set aside. In a large bowl, mix together the roasted vegetables, zucchini, squash, red onion, tomatoes, olives, parsley, garlic, salt, and pepper. Add the cooked quinoa and lemon juice stir until combined. Stuff each bell pepper with the quinoa vegetable mixture, pressing down gently to ensure the filling fills the entire space. In a small bowl, whisk together tahini and 3 tablespoons of water to create a sauce. Season with salt and pepper to taste. Drizzle the lemon tahini sauce over each stuffed bell pepper. Bake for an additional 20 minutes or until the peppers are tender and the sauce is slightly golden.

Chef’s Insight

Experiment with different herbs like basil or oregano to change the flavor profile.

Notes

Serve with a side of crusty bread to soak up the lemon-tahini sauce.