Vegan Mediterranean Quinoa-Stuffed Peppers with Creamy Garlic Tahini Sauce – A Healthy & Delicious Dinner Recipe
Delight everyone at your table with these vibrant Mediterranean Quinoa Stuffed Peppers! Filled with fluffy quinoa, chickpeas, sun-dried tomatoes, Kalamata olives, and zucchini, this dish is elevated with a rich and tangy Creamy Garlic Tahini Sauce. Packed with flavor, texture, and wholesome ingredients, this recipe is perfect for weeknight dinners, festive gatherings, or meal prep. It’s 100% vegan, gluten-free, and customizable for all dietary preferences.
Looking for a vibrant, healthy dish that will impress your family and friends this New Year? Try this unique twist on classic stuffed peppers! Packed with wholesome ingredients, bold flavors, and customizable options, this recipe is sure to be a favorite for any occasion.
Why This Recipe Will Be Loved by Everyone
- Incredible Flavors: The perfect balance of smoky paprika, tangy olives, and the rich creaminess of tahini creates a bold and unforgettable taste.
- Nutritional Powerhouse: With quinoa, chickpeas, and tahini, this dish is packed with protein, fiber, and essential nutrients to fuel your day.
- Beautiful Presentation: The vibrant colors of roasted bell peppers, bright fillings, and creamy drizzle make this dish a visual feast.
- Versatile & Inclusive: This recipe is entirely vegan and gluten-free, with options for vegan feta, toasted pine nuts, or fresh herbs to suit every preference.
- Easy to Prepare: Despite its elegant look and flavor complexity, this dish is simple and straightforward, perfect for cooks of all levels.
Mediterranean Quinoa-Stuffed Peppers with Creamy Garlic Tahini Sauce
Servings: 6 | Prep Time: 20 minutes | Cook Time: 35 minutes
Ingredients
For the Stuffed Peppers:
- 6 large bell peppers (red, yellow, or orange), halved and cored
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 cup cooked chickpeas (or canned, rinsed and drained)
- 1 cup cherry tomatoes, halved
- ½ cup sun-dried tomatoes, chopped
- ½ cup pitted Kalamata olives, sliced
- 1 medium zucchini, diced
- ¼ cup toasted pine nuts (optional, for crunch)
- 2 tbsp fresh parsley or basil, chopped
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp cumin
- 1 tsp dried oregano
- Salt and pepper to taste
For the Creamy Garlic Tahini Sauce:
- ¼ cup tahini
- 2 tbsp lemon juice
- 2 tbsp water (adjust consistency)
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1 tsp maple syrup (optional)
- Pinch of salt
Optional Toppings:
- Vegan feta cheese for tangy creaminess
- Extra toasted pine nuts for crunch
- Lemon wedges for serving
Instructions
1. Prepare the Peppers:
- Preheat oven to 375°F (190°C).
- Lightly brush the halved peppers with olive oil and sprinkle with a pinch of salt. Arrange cut side up on a baking dish and roast for 15 minutes to soften slightly.
2. Cook the Quinoa:
- Combine quinoa and vegetable broth in a medium pot. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the liquid is absorbed. Fluff with a fork and set aside.
3. Make the Filling:
- Heat olive oil in a skillet over medium heat. Sauté zucchini until tender (about 5 minutes).
- In a large bowl, mix cooked quinoa, chickpeas, cherry tomatoes, sun-dried tomatoes, Kalamata olives, toasted pine nuts (if using), fresh parsley, smoked paprika, cumin, oregano, salt, and pepper. Toss until well combined.
4. Stuff the Peppers:
- Remove roasted peppers from the oven and generously fill each half with the quinoa mixture.
5. Bake the Stuffed Peppers:
- Return the stuffed peppers to the oven and bake for 20 minutes until heated through.
6. Prepare the Creamy Garlic Tahini Sauce:
- In a small bowl, whisk together tahini, lemon juice, water, minced garlic, olive oil, maple syrup (if using), and salt until smooth. Adjust water for your desired consistency.
7. Garnish and Serve:
- Drizzle the creamy tahini sauce over the stuffed peppers. Garnish with fresh parsley, vegan feta, and extra toasted pine nuts, if desired. Serve with lemon wedges for added zest.
Note:
- If using feta cheese, ensure it's a vegan version (many brands now offer plant-based feta alternatives).
- Check sun-dried tomatoes to ensure they’re not packed in oil with non-vegan additives.
Try this recipe and celebrate the New Year with health, flavor, and joy!
Share your creations with us—we’d love to see your festive table!