Mediterranean Stuffed Peppers - fresh and bright with the flavors of the mediterranean. A lightened up, filling dinner for that's perfect for spring.
dairy free, gluten free, oil free, vegan
Calories: 311 kcal
(sliced in half, seeds and ribs removed)
(not the ones above for slicing in half...an additional one) (any color), diced
roasted red bell pepper
(diced) (I used one from a jar, but you could roast your own if you wish)
(halved) (or cherry tomatoes, quartered)
juice of 1 lemon
For the stuffed peppers:
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.
For the Red Pepper Sauce:
Place all ingredients into a blender and puree until smooth. You can thin with a bit of water if desired.
Mediterranean Stuffed Peppers
Amount Per Serving
Calories from Fat 108
% Daily Value*
Total Fat 12g
Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Total Carbohydrates 41g
Dietary Fiber 11g
* Percent Daily Values are based on a 2000 calorie diet.