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Middle Eastern Quinoa Stuffed Peppers with Tahini-Yogurt Sauce Recipe

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4.3 from 40 reviews

These Middle Eastern Quinoa Stuffed Peppers are a healthy and flavorful vegetarian dish featuring bell peppers filled with a spiced mixture of quinoa, lentils, almonds, olives, and fresh herbs, all baked to perfection and finished with a tangy yogurt-tahini sauce. This Mediterranean-inspired meal is perfect as an entree or side and combines wholesome ingredients with exotic spices for a satisfying and nutritious experience.

  • Total Time: 1 hour
  • Yield: 4 to 6 servings as an entree, 8 servings as a side

Ingredients

For The Stuffed Peppers

  • 4 bell peppers
  • 2 tablespoons extra virgin olive oil
  • 1 onion, finely chopped
  • 4 garlic cloves, 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, to taste
  • 1/4 cup sliced almonds (for topping)

For The 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

  1. Prepare the Peppers: Place the oven rack in the middle position and preheat the oven to 400°F. Using a sharp knife, slice the bell peppers in half through the stem end. Remove all seeds and ribs carefully while keeping the stem intact if possible. Arrange the pepper halves cut-side up in a large casserole dish or a 9×13-inch baking dish.
  2. Make the Filling: Heat the extra virgin olive oil in a large skillet over medium heat. When the oil shimmers, add the finely chopped onion and minced garlic. Sauté for about 5 minutes until the onion softens and is translucent. Stir in the Baharat, sweet paprika, and cayenne pepper and cook for one minute to release the spices' aromas. Add the canned fire-roasted diced tomatoes with their juice and cover the skillet. Cook for approximately 5 minutes until the tomatoes soften. Using the back of a wooden spoon, gently mash some of the tomato pieces to create a chunky sauce. Mix in the cooked quinoa, lentils, 1/2 cup chopped sliced almonds, kalamata olives, and fresh parsley. Taste the filling and season with kosher salt as needed.
  3. Stuff the Peppers: Generously spoon the prepared filling into each pepper half until heaping full. Sprinkle each filled pepper with the remaining 1/4 cup sliced almonds for added crunch. Place the baking dish uncovered in the preheated oven and bake for about 40 minutes, or until the peppers are tender but still hold their shape.
  4. Prepare the Yogurt-Tahini Sauce: While the peppers bake, whisk together tahini and fresh lemon juice in a small bowl until smooth. Add the grated or minced garlic, plain yogurt, and extra virgin olive oil, then whisk vigorously until completely smooth and creamy. Stir in chopped parsley and season with kosher salt and freshly ground black pepper to taste.
  5. Serve: Remove the baked stuffed peppers from the oven and transfer to serving plates. Drizzle generously with the prepared yogurt-tahini sauce and garnish with additional parsley if desired. Serve warm as a satisfying vegetarian meal or a flavorful side dish.

Notes

  • Shop this recipe: Quality Mediterranean ingredients like olive oil, olives, lentils, and spices enhance the authentic flavor. Visit specialty stores to find these items.
  • How to Cook Lentils: Use canned lentils for convenience or cook dried lentils yourself. To cook from dried, combine 3/4 cup lentils with cold water covering by 1 inch in a saucepan. Bring to a boil, then reduce heat and simmer partially covered for about 20 minutes until tender but not mushy. Drain and cool before using. Measure 1 1/2 cups for this recipe.
  • How to Cook Quinoa: Rinse and drain 1 cup quinoa. Boil 1 1/2 cups water in a medium saucepan, stir in quinoa, reduce heat to medium-low, cover, and cook for 15 minutes until tender. Let steam off heat for 10 minutes covered with a towel. Use 1 1/2 cups cooked quinoa for this dish.
  • This dish can be served as a main course for 4 to 6 people or a side dish for up to 8, making it versatile for various meal settings.
  • For a vegan version, substitute the yogurt with a plant-based alternative and ensure the tahini sauce is adjusted accordingly.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dinner, Entree, Side Dish
  • Method: Baking
  • Cuisine: Mediterranean/Middle Eastern
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/middle-eastern-quinoa-stuffed-peppers-with-tahini-yogurt-sauce-recipe/