Ingredients
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4 large bell peppers (assorted colors) bell peppers4 large bell peppers (assorted colors)
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1 cup uncooked quinoa quinoa1 cup uncooked quinoa
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1 1/2 cups cooked chickpeas chickpeas1 1/2 cups cooked chickpeas
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1 cup cherry tomatoes, halved cherry tomatoes1 cup cherry tomatoes, halved
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1/4 cup Kalamata olives, pitted and sliced kalamata olives1/4 cup Kalamata olives, pitted and sliced
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2 tbsp capers, rinsed capers2 tbsp capers, rinsed
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1/4 cup chopped fresh parsley parsley1/4 cup chopped fresh parsley
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2 tbsp chopped fresh mint mint2 tbsp chopped fresh mint
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1/4 cup chopped green onions green onions1/4 cup chopped green onions
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2 cloves garlic, minced garlic2 cloves garlic, minced
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2 tbsp extra virgin olive oil olive oil2 tbsp extra virgin olive oil
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1 lemon (zested and juiced) lemon1 lemon (zested and juiced)
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1/2 tsp ground cumin ground cumin1/2 tsp ground cumin
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1/2 tsp smoked paprika smoked paprika1/2 tsp smoked paprika
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Sea salt and black pepper to taste black pepperSea salt and black pepper to taste
Directions
Serve warm or at room temperature as a main course. Garnish with fresh parsley and mint, and offer lemon wedges on the side for extra zing. For a nut-free and oil-free option, omit the olive oil and ensure your tahini is made from sesame seeds only. Leftovers keep well and taste even better the next day.
Steps
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1
Done
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Preheat oven to 375°F (190°C). |
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2
Done
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Slice the tops off the bell peppers and remove seeds and membranes. Set aside. |
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3
Done
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Rinse quinoa thoroughly and cook according to package instructions. Fluff and let cool slightly. |
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4
Done
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In a large bowl, combine cooked quinoa, chickpeas, cherry tomatoes, olives, capers, parsley, mint, green onions, minced garlic, olive oil, lemon zest, lemon juice, cumin, smoked paprika, salt, and pepper. Mix well. |
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5
Done
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Spoon the quinoa mixture evenly into the hollowed bell peppers. Place stuffed peppers in a baking dish. Drizzle with a little olive oil if desired. |
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6
Done
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Cover with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes, until peppers are tender and slightly browned. |
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7
Done
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Meanwhile, make the tahini drizzle: whisk together tahini, lemon juice, minced garlic, water, and a pinch of salt until smooth and pourable. Add more water if needed. |
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8
Done
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Let peppers cool slightly, drizzle generously with tahini sauce, and top with extra herbs before serving. |
