Mediterranean Stuffed Peppers
Fresh and bright with the flavors of the mediterranean. A lightened up, filling dinner for that's perfect for spring.
Servings: 6
Calories: 311kcal
Ingredients
Stuffed Peppers
- 4 bell peppers sliced in half, seeds and ribs removed
- ½ bell pepper diced (not the ones above for slicing in half...an additional one) (any color)
- 1 roasted red bell pepper diced (I used one from a jar, but you could roast your own if you wish)
- ¾ cup artichoke hearts chopped
- 1 cup cooked chickpeas
- 2 cups cooked quinoa
- 1 cup grape tomatoes halved (or cherry tomatoes, quartered)
- ¼ cup fresh parsley chopped
- 2 garlic cloves diced
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ¼ cup tahini
- juice of 1 lemon
Red Pepper Sauce
- 1 roasted red pepper
- ½ cup cooked chickpeas
- 2 tablespoon tahini
- juice of 1 lemon
- 1 garlic clove
- ½ cup chopped cucumber
- ½ teaspoon cumin
Instructions
For the stuffed peppers:
- Preheat the oven 350° F.
- Arrange your halved bell peppers in one layer in the bottom of a 9 x 11 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 teaspoon cumin, oregano, juice of 1 lemon and ¼ 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 to 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.
Nutrition
Calories: 311kcal | Carbohydrates: 41g | Protein: 11g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 525mg | Potassium: 311mg | Fiber: 11g | Sugar: 1g | Vitamin A: 550IU | Vitamin C: 22.3mg | Calcium: 130mg | Iron: 4.5mg