Mediterranean Quinoa Stuffed Bell Peppers

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Mediterranean Quinoa Stuffed Bell Peppers
Votes: 5
Rating: 4.8
You:
Rate this recipe!
Recipe Bundle April 2020
Meal Course Dinner
Servings
Ingredients
Tahini Lime Sauce
Recipe Bundle April 2020
Meal Course Dinner
Servings
Ingredients
Tahini Lime Sauce
Votes: 5
Rating: 4.8
You:
Rate this recipe!
Instructions
  1. Start by preheating the oven to 350 degrees F and line a baking sheet with parchment paper. 
  2. Next, preheat a large skillet over medium heat with coconut oil.
  3. Add the cooked quinoa, chickpeas, garlic powder, onion powder, and chives and saute for 3-5 minutes. Set aside.
  4. Remove the tops and stems of the bell peppers as well as the membranes and seeds.
  5. Scoop the quinoa mixture into the bell peppers and sprinkle with cheese.
  6. Place the bell peppers on a parchment-lined baking sheet and bake for 10-15 minutes or until the cheese starts to melt.
  7. Make the sauce by mixing all the ingredients together in a bowl and whisk well.
  8. Serve the stuffed bell peppers with tahini lime sauce and enjoy!
  9. Optional: You can add ground turkey to the quinoa mixture for added protein if desired!

11 thoughts on “Mediterranean Quinoa Stuffed Bell Peppers”

  1. Tastes great, especially the amazing tahini lime sauce! It sounds and looks like such a fancy recipe, but it’s so quick and easy to make, especially if you buy packages of pre-cooked quinoa.

  2. Bridget Jankowski

    I make this with the leftover ingredients from the chickpea and quinoa mediterranean salad. it’s so nice to have two different recipes with ingredients that work for both!

  3. This was my first recipe since I joined the Balanced Life. It was so easy and tasty. I purchased a tahini sauce to use and so it was even quicker! Thank you!

  4. Brookelyn Kiehl

    Made this last night for my dad and boyfriend, it was a hit! I’m definitely going to be incorporating more quinoa into our meals for now on. 😀

  5. When I added the lime juice to the tahini, it changed the texture quite a bit. The tahini got much thicker and “grainy”. Anyone else have this issue?

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