Middle Eastern Quinoa Stuffed Peppers

What is in Quinoa Stuffed Bell Peppers?

You probably have many of the ingredients for this meal in your kitchen already. Here is everything you’ll need:

• Bell peppers are so handy for stuffing and look great on the plate! I like the sweet flavor of red, orange, or yellow varieties in this recipe, but green peppers will work, too.  
• Extra virgin olive oil is key to bringing out the flavors of the aromatics and spices. Splurge on a high-quality option and use it liberally.
• Onion and garlic serve as the foundation for the stuffing, lending a peppery, assertive flavor.
• Baharat: This North African spice blend gives these peppers their warm, bold flavor.
• Sweet paprika: Made from sweet, dried peppers, this spice complements the flavor of the fresh bell peppers.
• Cayenne: a pinch adds just enough heat to the stuffing.
• Salt and pepper bring out the flavors of the aromatic ingredients.
• Canned fire-roasted tomatoes add moisture and a touch of sweetness, and help to bind the stuffing together. You can use regular canned diced tomatoes, but I like the smoky note that fire-roasted tomatoes bring to this recipe.
• Quinoa: Native to South America, this gluten-free, high-protein seed is not exactly traditional in Mediterranean cuisine. But I love its nutty flavor and light, fluffy texture in this recipe. You can substitute the same amount of bulgur wheat if you prefer. 
• Lentils: High in fiber and protein, mild lentils add heft and earthy flavor to the stuffing. Though lentils are quick-cooking, I find using canned lentils convenient in the recipe. Feel free to use them if you have a batch already simmered. 
• Sliced almonds add a crunchy texture to the stuffing mix that contrasts with the tender lentils and quinoa. 
• Kalamata olives: These meaty, Greek olives add a briny flavor to the stuffing.
• Parsley adds color and freshness to the stuffing mix.

For the Tahini-Yogurt Sauce

• Tahini: I love the nutty, rich flavor tahini adds to the yogurt base.
• Lemon juice accentuates the tangy flavor of the sauce.
• Yogurt: I prefer whole milk yogurt here because it makes the sauce extra creamy. I used regular yogurt, but Greek yogurt is a fine option, too. 
• Parsley: Peppery and fresh-tasting, parsley also adds color and texture to the sauce.
• Extra virgin olive oil: Just a tablespoon loosens the texture and makes the sauce smooth and rich.
• Garlic: Adds a depth of flavor and spicy kick to the sauce.
• Kosher salt and freshly ground pepper: A pinch of salt and a generous grind of the peppermill bring out the flavors of the sauce and balance the acidity. 

How to Make Quinoa Stuffed Peppers

The stuffing mixture can be made in advance and refrigerated for up to 3 days. You could also stuff the peppers the night before, and chill them overnight before baking.

• Get ready: Place the rack in the middle of the oven and preheat the oven to 400°F. Set out a large casserole dish or a 9×13 baking dish. Slice 4 bell peppers in half through the stem end. Remove the seeds and ribs, but keep the stem if possible. Place peppers in the baking dish, cut side up.
• Make the filling: Heat 2 tablespoons olive oil in a large skillet set over medium heat. Add 1 finely-chopped onion and 4 minced garlic cloves and sauté for about 5 minutes. Add 1 tablespoon Baharat, 1 teaspoon sweet paprika, and 1/4 teaspoon cayenne pepper. Stir in a 14-ounce can of fire-roasted diced tomatoes (juice and all). Cover the pan, and cook until the tomatoes soften slightly, about 5 minutes. Use the back of a wooden spoon to lightly mash some of the pieces. Stir in 1 1/2 cups cooked quinoa. Stir in 1 1/2 cups cooked or canned lentils (from a 15-ounce can), drained and rinsed. Then stir in 1/2 cup each chopped sliced almonds, kalamata olives, and parsley. Taste the mixture and season with salt.
• Stuff the peppers: Spoon the filling into each pepper half until it is heaping. Sprinkle peppers with 1/4 cup sliced almonds, then place the baking dish in the oven, uncovered, and bake until the peppers are tender, but still hold together, about 40 minutes.
• Make the sauce: In a small bowl, whisk 2 tablespoons tahini with 2 tablespoons lemon juice. Add 1 finely chopped garlic clove, 3/4 cup plain yogurt, and 1 teaspoon extra virgin olive oil. Whisk until completely smooth. Stir in 2 tablespoons finely chopped parsley and season with plenty of freshly ground black pepper and salt to taste.
• Finish and serve: Remove the peppers from the oven and serve drizzled with the Yogurt-Tahini Sauce.

Make These Peppers Your Own

The recipe makes just the right amount of stuffing for 4 bell peppers. As long as you keep the ratio of cooked beans and grains the same, there’s plenty of room for experimentation. Here are a few ideas:

• Play with the spices: I love Baharat, but have had excellent results using an equal amount of ground cumin and coriander. You can also use smoked paprika instead of sweet, or red pepper flakes in place of the cayenne.
• Swap the grains and beans: I love the fluffy, light texture of quinoa, but other cooked grains, like brown rice, bulgur wheat, or farro, would be tasty. Similarly, canned chickpeas would make a fine substitute for the lentils.
• Try different olives, nuts, or herbs: Any olive variety will add tanginess to the stuffing mixture. You can likewise use walnuts or pistachios to top the peppers, or replace the parsley with cilantro in both the stuffing and sauce. 

What to Serve with Quinoa Stuffed Peppers

The high-protein combo of earthly lentils and nutty quinoa makes these peppers a satisfying meatless main dish. I find that a quick salad is all I need to round out this meal. For crunch and color, I like Greek Maroulosalata, made with romaine lettuce and fresh herbs, or this colorful Arugula Salad with Tomato, Cucumber, and Avocado.

If you’re cooking for a larger group, these peppers make an impressive side dish. In that case, I’d serve them with a protein, like Grilled Harissa Chicken or this simple Baked Trout with Lemon and Fresh Herbs.