Middle Eastern Quinoa Stuffed Peppers
These healthy, vegetarian lentil and quinoa stuffed peppers are both beautiful and satisfying. Topped up with a Baharat-spiced filling, they are finished with a tangy yogurt-tahini sauce.
Servings: 8 as a side, 4 to 6 as an entree
Ingredients
For the Stuffed Peppers
- 4 bell peppers
- 2 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 4 garlic gloves, minced
- 1 tablespoon Baharat
- 1 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper
- 1 14-ounce can fire-roasted diced tomatoes
- 1 1/2 cups cooked quinoa
- 1 1/2 cups cooked lentils or canned lentils (from a 15-ounce can), drained and rinsed
- 1/2 cup sliced almonds, chopped
- 1/2 cup kalamata olives, pitted and slivered
- 1/2 cup fresh chopped parsley
- Kosher salt
- 1/4 cup sliced almonds
For the Yogurt-Tahini Sauce:
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 teaspoon extra virgin olive oil
- 1 large garlic clove, finely grated or minced
- 3/4 cup plain yogurt
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons chopped parsley
Instructions
- 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 the 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. In a large skillet set over medium heat, add the olive oil. Once it begins to shimmer, add the onion and garlic. Saute for about 5 minutes. Add the Baharat, paprika, and cayenne. Stir in the canned 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 the quinoa, lentils, 1/2 cup chopped sliced almonds, 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 the remaining 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. Meanwhile, in a small bowl, whisk the tahini with lemon juice. Add the garlic, yogurt, and olive oil. Whisk until completely smooth. Stir in the 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.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil, olives, lentils, and spices used in this recipe.
- How to Cook Lentils: I like the convenience of canned lentils in this recipe, but cooking them from dried doesn’t take much time. Here’s how: In a small saucepan, combine 3/4 cup lentils with cold water to cover by 1 inch. Bring to a boil, and then reduce the heat to a simmer. Cover partially and cook until the lentils are tender, but still hold their shape and are not breaking down, about 20 minutes. Drain them in a colander and let them cool completely. Measure 1 1/2 cups for the recipe and store the leftovers for another use. This can be done up to one day before.
- How to Cook Quinoa: Rinse and drain 1 cup quinoa. Bring 1½ cups of water to a boil in a medium saucepan. Stir in the quinoa and reduce the heat to medium-low. Cover the pan, and cook until tender, about 15 minutes. Place a kitchen towel over the quinoa and let it steam for 10 minutes. Scoop out 1½ cups cooked quinoa for the recipe, and reserve the rest for another use.
Nutrition
Calories: 256.8kcal | Carbohydrates: 25.7g | Protein: 9.7g | Fat: 14.3g | Saturated Fat: 2g | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 8.3g | Trans Fat: 0.001g | Cholesterol: 3mg | Sodium: 153.6mg | Potassium: 517.5mg | Fiber: 7.5g | Sugar: 5.8g | Vitamin A: 2476.6IU | Vitamin C: 86.4mg | Calcium: 95.9mg | Iron: 3mg
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