Middle Eastern Quinoa Stuffed Peppers
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The Mediterranean Dish · by TMD Team★ 5.0 (5)

Middle Eastern Quinoa Stuffed Peppers

NUTRITION · PER SERVING60M COOK
CAL 14%·PRO 19%
CARBS 30G44% OF CAL
8G FIBER16G OTHER6G TOTAL SUGAR
FAT 15G49% OF CAL
2G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted bell peppers stuffed with baharat-spiced quinoa and lentils, topped with a tangy yogurt-tahini sauce. Vegetarian, healthy, and visually striking.

mainmiddle easternbowlbeansgluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 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
  • 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
  • Freshly ground black pepper
  • 2 tablespoons chopped parsley
PREP
20M
SODIUM
455MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.