In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Stuffed bell peppers with quinoa tabbouleh and tahini-yogurt dressing
Gluten-Free Friendly, Soy-Free, Mediterranean, Lean & Clean, Vegetarian, Diabetes-Friendly, No Added Sugar, <600 Calories
2 Servings, 520 Calories/Serving
25–40 Minutes
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 shelled peas
- 3 ounces organic baby arugula or other leafy greens
- 3 organic scallions
- 3 tablespoons dry-roasted almonds
- 1 organic lemon
- 4 or 5 sprigs organic fresh mint
- 1 tablespoon tahini
- ¼ cup Greek yogurt
Nutrition per serving
Calories 520, Total Fat 25g (32% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 3mg (1% DV), Sodium 55mg (2% DV), Total Carb. 61g (22% DV), Fiber 15g (54% DV), Total Sugars 14g (Incl. 0g Added Sugars, 0% DV), Protein 21g
Contains:
Milk, Tree Nuts (almond), Sesame (sesame)
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, Sesame.
Instructions
Wash produce before use
1
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.
2
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 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.
3
Prep the remaining ingredients; make the dressing
- In a medium bowl, using the bottom of a bowl or cup, lightly smash the peas.
- Coarsely chop the arugula.
- Finely chop the scallions.
- Coarsely chop the almonds.
- Zest and juice the lemon[s], keeping the zest and juice separate. Measure 1 tablespoon [2 TBL] juice for the dressing; set the rest aside for the tabbouleh
- Strip the mint leaves from the stems; coarsely chop the leaves.
In a small bowl, stir together the tahini, yogurt, and 1 tablespoon [2 TBL] lemon juice. Season generously with salt and pepper.
4
Finish the quinoa tabbouleh
To the pot with the cooked quinoa, add the peas, arugula, and scallions and toss until warmed through and the arugula is just wilted. Stir in the almonds, mint, lemon zest, the remaining lemon juice, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.
Serve
Transfer the bell pepper halves to individual plates, spoon in the quinoa tabbouleh, and drizzle with as much tahini-yogurt dressing as you like. Serve any remaining dressing on the side.
Kids Can!
- Rinse the quinoa.
- Smash the peas.
- Juice the lemon.
- Strip the mint leaves.