Easy Healthy Recipe: A Mediterranean Twist on the Classic Stuffed Pepper
Vegan Stuffed Peppers with Quinoa, Parsley, Dill & Tahini
This delicious stuffed pep packs in protein, vitamin C, calcium, magnesium, iron, phosphorus, vitamin B1, zinc and dietary fiber.
The recipe I’ve created below serves one. You can simply double/triple up the measurements to adjust serving size.
Try to buy everything organic. Here’s why.
1 large organic bell pepper
1 cup of quinoa (my favorite is TruRoots Organic Sprouted Quinoa)
2 tbs raw organic tahini (I adore Dastony Stone Ground Raw Organic Tahini)
1 tsp coconut aminos
dash of Himalayan Sea Salt, to taste
dash of cracked black pepper, to taste
1 lemon, juiced
Handful of organic fresh parsley, chopped
Few pieces of organic dill, to taste
1. Make the Quinoa.
2. As the quinoa is boiling, chop the parsley, juice the lemons and gather the rest of the ingredients.
3. Preheat the oven to 350 degrees.
4. Boil the whole pepper in a pot of boiling water for 10 minutes. Remove the pepper and allow to cool, then carefully slice off the top and remove the ribs and seeds from the inside. Shave a very thin slice off the bottom to allow the pepper to stand up level, if needed.
4. Once quinoa has finished boiling (it will be fluffy), mix in the coconut aminos, sea salt, black pepper, 1 tsp of the tahini, and most of the fresh parsley.
5. Place the pepper in a baking dish and stuff with the quinoa mixture. Allow the pepper to bake for 10-20 minutes, watching carefully.
6. Remove pepper from oven and allow to cool a few minutes. Top with the remaining 1 tsp tahini, parsley, and dill. Add more cracked black pepper, to taste.
This recipe is vegan, vegetarian, gluten free, paleo, rich in vitamins and super foods, and absolutely DELICIOUS.
Learn more about Fern and her passion to help you become the healthiest person you know.
Be the first to receive weekly wellness, nutrition, and yoga inspiration delivered to your inbox, along with giveaways and exclusive event invitations.