Quinoa Tabbouleh Stuffed Bell Peppers

I had some of my bridesmaids over for a lovely tea cocktail party, and we of course needed nibblies. The morning of the party, I was preparing all of my dips, spreads, gluten-free crackers, and cocktail ingredients. I then hopped in the shower and had a brainwave! I had mini bell peppers in the fridge, and some already cooked quinoa!  So I turned the quinoa into a quinoa tabbouleh, and popped it into the cute peppers.  Perfect!

I love all the lemon in this recipe.  It makes for really bright & wonderful flavours!  And the crunchy peppers are just irresistible!  If you can’t find mini bell peppers, you could do this with regular-sized bell peppers too.  You can even make the tabbouleh ahead of time, and pop it in the fridge.  It will get a little extra garlicky and delicious.

And if you don’t have bell peppers?  You could just make the quinoa tabbouleh as a salad… I love this as a cold grain salad, and eat it quite happily out of the fridge with a fork — straight from the container.  If you have someone who’s gluten-free or a vegan (or both!) coming over for dinner and you don’t know what to make them… serve them this.  And they will thank you.

Quinoa Tabbouleh Stuffed Bell Peppers
Serves 8

• 8 mini bell peppers (or 4 full-sized bell peppers)
• 2 c. cooked quinoa
• juice of 2 lemons
• 2 Tbsp. olive oil
• 1 tsp. sea salt
• 1 clove garlic, minced
• 1/4 c. pistachios
• 1/4 c. pumpkin seeds
• 2 small cucumbers, chopped
• 1/4 c. fresh mint leaves, chopped
• 1/4 c. fresh cilantro leaves, chopped

Slice each bell pepper in half and place on a serving tray.

In a large bowl, combine quinoa & remaining ingredients.  Mix well to combine.

Stuff each bell pepper half with the quinoa taboulleh, and serve cold or at room temperature.