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–+ servings

Herbed Quinoa-Stuffed Peppers with Tahini Drizzle

Cuisine: Mediterranean
Keyword: Baked, Plant-Forward
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4
Colorful bell peppers filled with herbed quinoa, vegetables, chickpeas, fresh herbs, and finished with a creamy lemon tahini drizzle.
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Ingredients

  • 4 large bell peppers halved lengthwise and seeds removed
  • 1 cup quinoa rinsed
  • 2 cups vegetable broth or water
  • 1 tablespoon olive oil
  • 1 small yellow onion finely diced
  • 2 garlic cloves minced
  • 1 small zucchini finely diced
  • 1/2 cup cherry tomatoes chopped
  • 1/2 cup chickpeas drained and rinsed
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons fresh mint basil, or cilantro, chopped
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons toasted pumpkin seeds or pine nuts optional

Tahini Drizzle

  • 1/3 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 small garlic clove grated
  • 1 tablespoon olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 3 –5 tablespoons cold water as needed

Instructions

  • Preheat oven to 400°F and lightly oil a baking dish.
  • Place bell pepper halves cut-side up in the dish. Drizzle lightly with olive oil and season with salt and pepper.
  • Bake peppers for 12–15 minutes to soften.
  • Cook quinoa with vegetable broth or water for 12–15 minutes, then fluff with a fork.
  • Warm olive oil in a skillet and cook onion for 3–4 minutes.
  • Add garlic and cook for 30 seconds.
  • Add zucchini, tomatoes, chickpeas, cumin, smoked paprika, salt, and pepper. Cook 4–5 minutes.
  • Combine quinoa with vegetable mixture, herbs, lemon zest, lemon juice, and seeds if using.
  • Spoon filling into pepper halves.
  • Bake for 18–22 minutes, until peppers are tender and filling is warmed through.
  • Whisk tahini drizzle ingredients until smooth and pourable.
  • Drizzle peppers with tahini and finish with herbs, lemon, and toasted seeds.

Notes

Use a mix of colorful bell peppers for the prettiest presentation. Store tahini sauce separately and drizzle just before serving.