Mediterranean Stuffed Bell Peppers with Lemon-Tahini Drizzle:
A Perfect Healthy Dinner Recipe
If you’re looking for a dinner recipe that’s flavorful, healthy, and visually stunning, these Mediterranean Stuffed Bell Peppers with Lemon-Tahini Drizzle are just what you need! Packed with vibrant vegetables, plant-based protein, and Mediterranean flavors, this dish is perfect for family dinners, meal prep, or impressing your guests.
Why You’ll Love This Recipe
- Healthy and Nutritious: Loaded with fiber, protein, and healthy fats.
- Easy to Customize: Swap ingredients to suit your preferences or dietary needs.
- Bursting with Flavor: Every bite mixes creamy, tangy, and savory goodness.
- Impressive Presentation: Perfect for entertaining or a romantic dinner.
Ingredients for Mediterranean Stuffed Bell Peppers
Here’s everything you’ll need to create this dish:
For the Stuffed Peppers:
- 4 large bell peppers (red, yellow, green, or orange)
- 1 cup cooked quinoa (or couscous for a variation)
- 1 cup chickpeas (cooked or canned, rinsed and drained)
- 1 small zucchini, diced
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup Kalamata olives, sliced
- 1/3 cup crumbled feta cheese (optional for vegan diets)
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, chopped
For the Lemon-Tahini Drizzle:
- 3 tablespoons tahini
- Juice of 1 lemon
- 1 teaspoon honey (or maple syrup for a vegan option)
- 1 clove garlic, finely minced or grated
- 2–3 tablespoons warm water (to thin the sauce)
- A pinch of salt
How to Make Mediterranean Stuffed Bell Peppers
1. Prepare the Bell Peppers
- Preheat your oven to 375°F (190°C).
- Cut the tops off the peppers and remove seeds and membranes. Lightly brush them with olive oil and place them in a baking dish.
2. Make the Filling
- Combine quinoa, chickpeas, zucchini, sun-dried tomatoes, olives, feta cheese, garlic, oregano, paprika, salt, and pepper in a large bowl. Drizzle with olive oil and mix well.
3. Stuff and Bake the Peppers
- Stuff each bell pepper generously with the quinoa mixture. Place them upright in the baking dish. Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for 10–15 minutes, until the peppers are tender and slightly charred.
4. Prepare the Lemon-Tahini Drizzle
- In a small bowl, whisk tahini, lemon juice, honey, garlic, and salt. Add warm water, one tablespoon at a time, until the sauce reaches a smooth, drizzle-able consistency.
5. Serve and Garnish
- Drizzle the lemon-tahini sauce over the peppers. Sprinkle fresh parsley and toasted pine nuts for added flavor and texture.
Tips for Success
- Choose Your Peppers Wisely: Pick peppers with flat bottoms so they stand upright while baking.
- Make It Vegan: Omit the feta cheese and use a vegan honey alternative.
- Meal Prep Friendly: Prepare the filling ahead of time to save cooking time during the week.
Health Benefits of Mediterranean Stuffed Peppers
This dish combines the health benefits of the Mediterranean diet:
- Quinoa and Chickpeas are excellent sources of plant-based protein and fiber.
- Bell Peppers are rich in vitamin C and antioxidants.
- Tahini and Olive Oil provide heart-healthy fats that keep you satisfied.
FAQs
1. Can I use another grain instead of quinoa?
Yes, you can substitute quinoa with couscous, bulgur, or even rice.
2. How do I store leftovers?
Store stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
3. Can I freeze this dish?
Absolutely! Freeze the stuffed peppers in a freezer-safe container for up to 2 months. Thaw overnight and reheat as needed.
Conclusion
These Mediterranean Stuffed Bell Peppers are a delightful fusion of flavor, nutrition, and aesthetic appeal. Whether you’re hosting a dinner party or simply enjoying a quiet meal at home, this recipe is sure to please.
Don’t forget to try this recipe and share your thoughts in the comments below!
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