These quinoa stuffed peppers with spiced beef and tahini dressing are delicious, and I prefer them to our usual stuffed pepper recipe. Not only are they guilt-free without the simple carbs but also exquisite in flavour. They are slow-roasted in a tomato-based sauce with middle eastern spices and topped with a light tahini dressing.
Quinoa Stuffed Peppers With Spiced Beef and Tahini Dressing
Print RecipeIngredients
- Stuffed Peppers Ingredients
- 1 cup of uncooked quinoa
- 4 ounces of ground organic beef
- ½ medium onion
- 2 tablespoons of olive oil
- 1 tablespoon of butter
- 1 teaspoon of 7 spices
- 1 teaspoon of salt
- ¼ teaspoon of paprika
- 2 cloves of garlic
- 1 tablespoon of roasted pine nuts
- 3 bell peppers
- 2 tablespoons of tomato paste
- 1½ cups of warm water
- Tahini Dressing Ingredients
- 1 clove of garlic
- Juice from ½ lemon
- 3 tablespoons of olive oil
- 3 tablespoons of tahini
- Salt and pepper to taste
- Pinch of fresh thyme and cilantro
Instructions
- Preheat oven to 350 degrees Fahrenheit. Slice the tops of your peppers and remove seeds. Cut the rounded bottom of peppers so the peppers can stand up in the baking dish.
- Add ½ cup of water to the bottom of the baking dish and bake peppers for 30 minutes.
- Cook quinoa according to box directions.
- Add olive oil and onions to the heated frying pan and sauté for 2 to 3 minutes.
- Add ground beef, spices and smashed garlic. Cook beef thoroughly.
- Add cooked quinoa to the beef and spices with 1 tablespoon of butter. Set aside
- Remove peppers from the oven and fill with the stuffing.
- Add 2 tablespoons of tomato paste, ½ teaspoon of 7 spices to 1 cup of warm water and add to the bottom of the baking dish.
- Cover and bake peppers for 15 minutes.
- To prepare the tahini dressing, mix all of the ingredients and drizzle on top of the peppers when finished and garnish with fresh cilantro.
