Name: Quinoa Stuffed Peppers with Garden Veggies, Toasted Sesame Seeds, and Homemade Dressing
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 2
Ingredients: 2 organic bell peppers and/or jalapeno peppers; 1 cup cooked quinoa; 1 carrot, grated; ¼ cup fresh parsley or cilantro, minced (or 1 tbsp dried); 1 tbsp olive oil (The Crescent Olive's Cilantro & Roasted Onion was perfect!); 1 onion; 1 head of garlic; optional spices: oregano, cumin, coriander, turmeric; salt & pepper; 1 lime (optional); other toppings: cheese, avocado, etc; other mix-ins: canned beans, artichokes, etc; 1 tbsp tahini; ½ tbsp low-sodium tamari; 1 tsp honey or maple syrup; 1 tsp mustard; 1 tbsp water, or as needed to thin to desired consistency; ¼ cup sesame seeds, hulled; ½ tsp sea salt; Romaine lettuce (1 small head)

AuthorHeather BlakeCategoryDairy free, Gluten-free, Grains, Vegan, Vegetarian, VeggiesDifficultyBeginner

These beauties are easy to customize, based on what ingredients you have on hand, and are a nutritious make-ahead lunch or dinner!

Yields2 Servings

Prep Time45 minsCook Time20 minsTotal Time1 hr 5 mins

For the stuffed pepper:

2 organic bell peppers and/or jalapeno peppers

1 cup cooked quinoa

1 carrot, grated

¼ cup fresh parsley or cilantro, minced (or 1 tbsp dried)

1 tbsp olive oil (The Crescent Olive's Cilantro & Roasted Onion was perfect!)

1 onion

1 head of garlic

optional spices: oregano, cumin, coriander, turmeric

salt & pepper

1 lime (optional)

other toppings: cheese, avocado, etc

other mix-ins: canned beans, artichokes, etc

For the dressing:

1 tbsp tahini

½ tbsp low-sodium tamari

1 tsp honey or maple syrup

1 tsp mustard

1 tbsp water, or as needed to thin to desired consistency

Sesame seed topping:

¼ cup sesame seeds, hulled

½ tsp sea salt

For serving:

Romaine lettuce (1 small head)

Prepare the peppers:

Cut each pepper in half lengthwise. Remove seeds and white flesh. (If seeding jalapeno peppers, wear disposable gloves - or remember not to rub your eyes!!)
Place in pot with water and gently simmer for 10-15 minutes, until tender. Use tongs to remove and set aside.

Roast the onion & garlic:

Cut onion in half, lengthwise. Make a small cut on each bottom to enable the halves to create a sturdy bottom. Drizzle with olive oil, salt and pepper. Bake at 325 degrees F in toaster oven or oven for 35-45 minutes, until tender and golden brown.

Cut top off garlic head so all cloves are showing. Drizzle with olive oil, wrap in foil packet, and place in toaster oven or oven with onion for 30-35 minutes, until tender.

After removing from oven, let cool until you are able to handle. Chop into small pieces.

Assemble the peppers:

Combine quinoa, veggies, herbs, spices, and any other add-ins. Drizzle olive oil and mix well.
Place peppers on a baking sheet, scoop filling into peppers. If desired, squeeze fresh lime juice over each pepper. Add any other desired toppings.
Bake in toaster oven or oven at 350 degrees F for 20 minutes, or until heated and slightly golden on top.

Prepare the dressing:

While the peppers are baking, combine dressing ingredients in glass jar. Adjust to your taste preferences - get creative!! Think: Fat + Acid + Sweet + Salty = perfect dressing!

Toast the sesame seeds:

In a small pan, toast sesame seeds on low heat for 12-15 minutes, stirring frequently and watching closely. The seeds will turn golden brown, become fragrant, and release some oils as they toast. Remove from heat, mix in sea salt. (This stores well in a glass jar for 1-2 weeks.) This seasoning is called Gomasio!

Assemble the meal!

Cover the plate in large leaves of romaine lettuce. Place pepper(s) on top, drizzle the entire plate with dressing and sprinkle Gomasio on everything! I served this meal with fresh corn on the cob!

Ingredients