Vegan Mediterranean Mini Stuffed Peppers
Total time45 min
Prep time20 min
Cook time25 min
4.8(15)
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Learn more →Ingredients
4 servings
For the filling
- ½ cup quinoa, rinsed
- 1 cup low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 2 tbsp extra virgin olive oil, divided
- ½ lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - 3 cloves garlic, minced
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup sun-dried tomatoes (packed in olive oil), drained and finely chopped
- ¼ cup kalamata olives, pitted and roughly chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh lemon juice
For the peppers
- 16–18 mini sweet peppers (about 1 lb), halved lengthwise and seeded
- 1 tbsp extra virgin olive oil
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with aluminum foil.
- 2
Combine the quinoa and chicken broth in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and cook until the liquid is fully absorbed and the quinoa tails have unfurled, about 12–14 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
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