In order to bring you the best organic produce, some ingredients may differ from those depicted.
Stuffed bell peppers with quinoa tabbouleh and tahini-yogurt dressing
Gluten-Free Friendly, Soy-Free, Mediterranean, Lean & Clean, Vegetarian, Diabetes-Friendly, Spicy, No Added Sugar, <600 Calories
2 Servings, 530 Calories/Serving
Move over chiles rellenos. There’s a new stuffed pepper in town. We char sweet bell peppers until smoky, then stuff them with a salad that’s loosely based on Middle Eastern tabbouleh.
In your bag
- ½ cup rainbow quinoa
- 2 organic red or other bell peppers
- 1 cup organic peas
- 3 ounces organic baby arugula or other leafy greens
- 1 or 2 organic shallots
- 3 tablespoons dry-roasted Marcona almonds
- 1 organic lemon
- 4 or 5 sprigs organic fresh mint
- Sunbasket tahini-yogurt dressing (Greek yogurt - lemon juice - water - tahini - Aleppo chile flakes - kosher salt)
Calories 530, Total Fat 24g (31% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 200mg (9% DV), Total Carb. 64g (23% DV), Fiber 15g (54% DV), Total Sugars 16g (Incl. 0g Added Sugars, 0% DV), Protein 20g
Contains: Milk, Tree Nuts (almond)
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Cook the quinoa
Heat the broiler, if using to char the bell peppers.
- Rinse the quinoa.
In a medium sauce pot, combine the quinoa and 1 cup [2 cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the rest of the meal.
Char the bell peppers
On the stovetop directly over a flame, or on a sheet pan under the broiler, roast the bell peppers, turning frequently, until blistered and charred all over, 5 to 7 minutes. Transfer to a cutting board to cool slightly. Scrape off the charred skin; cut the bell peppers in half lengthwise and remove the ribs and seeds. Season lightly with salt and pepper. While the peppers are roasting and cooling, start preparing the remaining ingredients.
Prep the remaining ingredients
- In a medium bowl, using the bottom of a bowl or cup, lightly smash the peas.
- Coarsely chop the arugula.
- Peel and finely chop enough shallots to measure ¼ cup [½ cup].
- Coarsely chop the almonds.
- Zest the lemon and juice half, keeping the zest and juice separate; cut the remaining half into wedges for garnish. [Zest both lemons; juice 1 lemon and cut the remaining lemon into wedges.]
- Strip the mint leaves from the stems; coarsely chop the leaves.
Finish the quinoa tabbouleh
To the pot with the cooked quinoa, add the peas, arugula, and shallots and toss until warmed through and the arugula is just wilted. Stir in the almonds, mint, lemon zest, 1 tablespoon [2 TBL] lemon juice, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.
Transfer the pepper halves to individual plates, spoon in the quinoa tabbouleh, and drizzle with as much tahini-yogurt dressing as you like. Serve the lemon wedges and any remaining dressing on the side.
- Rinse the quinoa.
- Smash the peas.
- Measure the shallots.
- Juice the lemon.
- Strip the mint leaves.