Flavorful bell peppers stuffed with a hearty mixture of quinoa, lentils, and Middle Eastern spices, topped with sliced almonds and served with creamy yogurt-tahini sauce.
middle eastern
Nutrition
Provides high protein and fiber from quinoa and lentils, healthy fats from olive oil and tahini, and essential vitamins from vegetables.
| calories | 230 kcal |
| energy | 962 kJ |
| protein | 9 g |
| total fat | 9 g |
| saturated fat | 2 g |
| trans fat | 0 g |
| polyunsaturated fat | 2 g |
| monounsaturated fat | 4 g |
| cholesterol | 1 mg |
| carbohydrate | 31 g |
| sugars | 6 g |
| dietary fibre | 7 g |
| sodium | 231 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnervegetarianmeal prepmain courseoven and roasting
Middle Eastern Quinoa Stuffed Peppers
The Mediterranean Dish (TMD Team)
8
servings
0
per serve
0
minutes
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Ingredients
For The Stuffed Peppers
For The Yogurt-Tahini Sauce:
Equipment
Small bowl
Oven
Large skillet
Spoon
Large casserole dish
Cutting board
Wooden spoon
Knife
Whisk
Instructions
1
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.
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.
2
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.
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.
3
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.
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.
4
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.
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.
5
Finish and serve.
Remove the peppers from the oven and serve drizzled with the Yogurt-Tahini Sauce.
Remove the peppers from the oven and serve drizzled with the Yogurt-Tahini Sauce.
Middle Eastern Quinoa Stuffed Peppers
The Mediterranean Dish (TMD Team)
8
servings
0
per serve
0
minutes
Flavorful bell peppers stuffed with a hearty mixture of quinoa, lentils, and Middle Eastern spices, topped with sliced almonds and served with creamy yogurt-tahini sauce.
middle eastern
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
For The Stuffed Peppers
For The Yogurt-Tahini Sauce:
Equipment
Small bowl
Oven
Large skillet
Spoon
Large casserole dish
Cutting board
Wooden spoon
Knife
Whisk
Instructions
1
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.
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.
2
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.
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.
3
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.
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.
4
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.
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.
5
Finish and serve.
Remove the peppers from the oven and serve drizzled with the Yogurt-Tahini Sauce.
Remove the peppers from the oven and serve drizzled with the Yogurt-Tahini Sauce.
dinnervegetarianmeal prepmain courseoven and roasting
Nutrition
Provides high protein and fiber from quinoa and lentils, healthy fats from olive oil and tahini, and essential vitamins from vegetables.
| calories | 230 kcal |
| energy | 962 kJ |
| protein | 9 g |
| total fat | 9 g |
| saturated fat | 2 g |
| trans fat | 0 g |
| polyunsaturated fat | 2 g |
| monounsaturated fat | 4 g |
| cholesterol | 1 mg |
| carbohydrate | 31 g |
| sugars | 6 g |
| dietary fibre | 7 g |
| sodium | 231 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
