Prep Time: 15 mins

Cook Time: 25 mins Mediterranean Stuffed Peppers

Total Time: 40 mins
Servings: 6 Nutrition: 311 Calories| 41g Carbs | 11g Protein | 12g Fat

Ingredients:
Stuffed Peppers Bell peppers are rich in
➢ 4 bell peppers (sliced in half, seeds and vitamin C, B6, potassium,
ribs removed) folate, and vitamin E. B6 is
➢ 1/2 any color bell pepper (additional to
above), diced important for the
➢ 1 roasted red bell pepper (diced) formation of blood cells,
➢ 3/4 cup artichoke hearts (chopped)
➢ 1 cup cooked chickpeas
potassium may help
➢ 2 cups cooked quinoa improve heart health and
➢ 1 cup grape or cherry tomatoes (halved) vitamin E is essential for
➢ 1/4 cup fresh parsley (chopped)
➢ 2 garlic cloves (diced) healthy nerves and
➢ 1 tsp cumin muscles.
➢ 1 tsp dried oregano
➢ 1/4 cup tahini Instructions
➢ juice of 1 lemon For the stuffed peppers:
➢ Preheat the oven 350 degrees F.
➢ Arrange your halved bell peppers in one layer in the bottom of a 9x11 casserole dish,
Red Pepper Sauce cut side up and set aside.
➢ 1 roasted red pepper ➢ In a medium mixing bowl, combine the diced bell pepper, roasted red pepper,
➢ 1/2 cup cooked chickpeas artichokes, chickpeas, quinoa, grape tomatoes, parsley, diced garlic, 1 tsp cumin,
➢ 2 tbsp tahini oregano, juice of 1 lemon and 1/4 cup tahini and mix well.
➢ juice of 1 lemon ➢ Spoon the mixture into the peppers in your casserole dish. Fill them up to the top.
➢ 1 garlic clove ➢ Drizzle about half of the Red Pepper Sauce (directions below) onto the stuffed peppers.
➢ 1/2 cup chopped cucumber ➢ Bake for 20-25 minutes until heated through.
➢ 1/2 tsp cumin ➢ Drizzle with the remaining Red Pepper Sauce before serving.

Created by Kriston Love, Dietetic Intern For the Red Pepper Sauce:
➢ Place all ingredients into a blender and puree until smooth. You can thin with a bit of
Adapted from Veggie Inspired Recipes
water if desired.