Mediterranean Stuffed Peppers – fresh and bright with the flavors of the mediterranean. A lightened up, filling dinner that’s perfect for spring.
It’s officially spring! Time to put away our winter boots and say goodbye to the dark drab days of winter. I’m loving all of the sunshine we’ve been having lately and I’m drawn to all the colorful beauty that emerges this time of year. I couldn’t resist using different colored bell peppers in this dish. They just look so vibrant! And even though the stuffing mixture for these Mediterranean Stuffed Peppers is certainly filling thanks to the quinoa and chickpeas, it’s really quite light and fresh. It’s the perfect dish for an easy spring meal.
The filling is creamy from the tahini, fresh from the tomatoes and parsley, tangy form the artichokes and roasted red pepper, crunchy from the diced bell pepper, “meaty” from the chickpeas and chewy from the quinoa. This dish has it all! And just like my Mediterranean Pasta, which has many of the same flavors going on, my kids and hubby declared this Mediterranean Stuffed Peppers recipe a winner!
You could serve these Mediterranean Stuffed Peppers all on their own, or pair it with a salad, bowl of soup, or maybe just some crusty bread. They are just as good reheated the next day, so make extra and you don’t have to think about lunch. If you happen to have some filling leftover that didn’t fit into your peppers (though mine was a perfect fit), it would be great stuffed in a pita with some greens and cucumber slices…no need to even heat it up!
You might want to also double up on the dressing to use for salads later in the week or to drizzle over roasted vegetables or buddha bowls or maybe even as a dip for raw veggies or crackers. It’s extremely versatile.
So, grab a fork and dig in to the fresh flavors of the Mediterranean with these easy Stuffed Peppers!
What’s your favorite color of bell pepper?? We are partial to the red ones for snacking, but love them all in cooked dishes.
- 4 bell peppers (sliced in half, seeds and ribs removed)
- 1/2 bell pepper (not the ones above for slicing in half...an additional one) (any color), diced
- 1 roasted red bell pepper (diced) (I used one from a jar, but you could roast your own if you wish)
- 3/4 cup artichoke hearts (chopped)
- 1 cup cooked chickpeas
- 2 cups cooked quinoa
- 1 cup grape tomatoes (halved) (or cherry tomatoes, quartered)
- 1/4 cup fresh parsley (chopped)
- 2 garlic cloves (diced)
- 1 tsp cumin
- 1 tsp dried oregano
- 1/4 cup tahini
- juice of 1 lemon
- Preheat the oven 350 degrees F.
- Arrange your halved bell peppers in one layer in the bottom of a 9x11 casserole dish, cut side up and set aside.
- In a medium mixing bowl, combine the diced bell pepper, roasted red pepper, artichokes, chickpeas, quinoa, grape tomatoes, parsley, diced garlic, 1 tsp cumin, oregano, juice of 1 lemon and 1/4 cup tahini and mix well.
- Spoon the mixture into the peppers in your casserole dish. Fill them up to the top.
- Drizzle about half of the Red Pepper Sauce (directions below) onto the stuffed peppers.
- Bake for 20-25 minutes until heated through.
- Drizzle with the remaining Red Pepper Sauce before serving.
- Place all ingredients into a blender and puree until smooth. You can thin with a bit of water if desired.
You can find this recipe linked up on Tinned Tomatoes: Meat Free Mondays as well.