Description
These Middle Eastern Quinoa Stuffed Peppers are a vibrant, hearty vegetarian dish that combines fluffy quinoa, lentils, aromatic spices, and savory ingredients like olives and almonds. Baked until tender and topped with a creamy yogurt-tahini sauce, this recipe is perfect for a nutritious and flavorful meal that showcases the best of Mediterranean-inspired cuisine.
Ingredients
Stuffed Peppers
- 4 bell peppers
- 2 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon Baharat spice blend
- 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, 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, to taste
- 1/4 cup sliced almonds (for topping)
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, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons chopped parsley
Instructions
- Get ready: Place an oven rack in the middle position and preheat the oven to 400°F. Prepare a large casserole dish or a 9×13-inch baking dish. Cut the bell peppers in half lengthwise through the stem, carefully removing seeds and ribs while keeping the stems intact if possible. Arrange the pepper halves cut side up in the baking dish.
- Make the filling: Heat olive oil in a large skillet over medium heat until shimmering. Add the chopped onion and minced garlic, sautéing for about 5 minutes until softened. Stir in Baharat, sweet paprika, and cayenne pepper. Add the canned fire-roasted diced tomatoes with their juice, cover the skillet, and cook for 5 minutes until the tomatoes soften. Lightly mash some tomato pieces with the back of a wooden spoon. Remove the cover and mix in cooked quinoa, cooked lentils, half of the chopped sliced almonds, kalamata olives, and fresh parsley. Season with kosher salt to taste and stir thoroughly.
- Stuff the peppers: Generously spoon the filling into each bell pepper half, piling it high. Sprinkle the remaining 1/4 cup sliced almonds evenly over the stuffed peppers. Place the baking dish uncovered into the preheated oven and bake for about 40 minutes until the peppers are tender but still hold their shape.
- Make the sauce: While the peppers bake, whisk tahini together with fresh lemon juice in a small bowl. Add grated garlic, plain yogurt, and olive oil, whisking vigorously until the sauce is completely smooth. Stir in chopped parsley and season with kosher salt and freshly ground black pepper to taste.
- Finish and serve: Remove the stuffed peppers from the oven and drizzle each half generously with the yogurt-tahini sauce. Serve warm as a wholesome and flavorful main dish.
Notes
- You can substitute cooked brown rice or couscous for quinoa if preferred.
- If you cannot find Baharat spice blend, substitute with a mix of allspice, cinnamon, black pepper, coriander, and cumin.
- For a vegan version, replace the yogurt with a plant-based yogurt alternative and omit the garlic-tahini sauce or use a tahini-lemon dressing instead.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently in the oven or microwave.
- Use gloves when handling cayenne pepper to avoid skin irritation.
