Rainbow Vegetable Stuffed Peppers with Lemon-Tahini Dressing
Colorful bell peppers filled with a mix of roasted vegetables and quinoa, topped with a bright lemon-tahini sauce for a vibrant vegetarian dish. This mediterranean-inspired vegetarian (vegan) ready in about 65 minutes blends medium bell peppers, quinoa, chopped zucchini into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 210 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 medium bell peppers
- 1/2 cup quinoa
- 1 cup chopped zucchini
- 1/2 cup chopped cherry tomatoes
- 1/4 cup chopped red onion
- 2 tbsp chopped fresh basil
- 2 tbsp lemon juice
- 2 tbsp tahini
- 1 tbsp water
Instructions
- Step 1: Preheat oven to 400°F. Cut 4 medium bell peppers in half lengthwise, remove seeds and membranes, and place cut-side up in a baking dish.
- Step 2: Cook 1/2 cup quinoa in 1 cup water for 15 minutes until fluffy, then let cool slightly.
- Step 3: Toss 1 cup chopped zucchini, 1/2 cup chopped cherry tomatoes, and 1/4 cup chopped red onion with 1 tbsp olive oil, spread on a parchment-lined baking sheet, and roast for 20 minutes until tender and slightly caramelized.
- Step 4: Combine roasted vegetables with cooked quinoa, 2 tbsp chopped fresh basil, and 1/4 tsp salt in a bowl.
- Step 5: Fill pepper halves with vegetable mixture, mounding slightly above the edges.
- Step 6: Whisk 2 tbsp lemon juice, 2 tbsp tahini, and 1 tbsp water in a small bowl until smooth and creamy.
- Step 7: Bake stuffed peppers for 25 minutes until peppers are tender and edges are golden, then drizzle with lemon-tahini dressing before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rainbow Vegetable Stuffed Peppers with Lemon-Tahini Dressing take to make?
Total time is about 65 minutes (20 min prep + 45 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Rainbow Vegetable Stuffed Peppers with Lemon-Tahini Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Rainbow Vegetable Stuffed Peppers with Lemon-Tahini Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rainbow Vegetable Stuffed Peppers with Lemon-Tahini Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Rainbow Vegetable Stuffed Peppers with Lemon-Tahini Dressing vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
