Mediterranean Stuffed Peppers
Fresh and bright with the flavors of the mediterranean. A lightened up, filling dinner for that's perfect for spring.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Entrées
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 311kcal
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
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:
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