Stuffed Peppers with Lemon Tahini Dressing
Stuffed peppers is one of those dishes that’s so fun to play with. You can fill them with whatever you want, the sky’s the limit! This combo of sweet potato, tempeh, spinach and spices is my favorite. I’m sure you’re not surprised that my favorite part is the lemon tahini dressing - it just brightens the savory pepper filling so perfectly!
In addition to being so hearty, this dish is also really healthy. So if you’re looking for a weeknight recipe that’s filling, healthy and packed full of veggies - you’ve found it!
What’s your favorite way to make stuffed peppers? Do you go more traditional or do you change it up like me? Let me know in the comments if you’re making these and tag me on Instagram!
Salt & pepper
4 bell peppers
1 cup lentils
2 cups veggie broth
1 sweet potato, chopped into ½ inch pieces
Tempeh, chopped into ½ inch pieces
1 tsp turmeric
1 tsp smoked paprika
1 small leek, thinly sliced (white and light green parts)
3 cloves garlic, minced
3 tbsp minced rosemary (about one sprig)
2 cups spinach
¼ cup fresh parsley, chopped
Zest & juice of one lemon
¼ cup breadcrumbs
2 tbsp rosemary, minced
Extra chopped parsley for garnish
LEMON TAHINI DRESSING
¼ cup tahini
Juice from 2 lemons
2 tbsp olive oil
1 tbsp dijon mustard
½ tsp turmeric (optional - but makes it a pretty yellow color)
Salt & pepper
Couple tbsp water, if necessary
Preheat the oven to 375 degrees F.
Prepare a pot of boiling water and a bowl of ice water.
Slice off the tops of your peppers and remove the insides. Dice any remaining parts of the tops of the peppers.
Blanch the peppers by boiling them for three minutes each, then immediately transferring to the ice water. Let them soak in the ice bath until they are no longer warm. Remove them from the water and let them air dry until ready to use.
Add the lentils and veggie broth to a pot and bring to a boil. Lower the heat to low and let simmer for 15 minutes, or until all of the liquid is gone. Remove the lentils from the heat and set aside.
Toss the chopped sweet potato and tempeh with 3 tbsp olive oil, turmeric and smoked paprika. Spread into an even layer on a baking sheet, and roast for 20-25 minutes, until the sweet potato is crispy.
Heat a large skillet over medium heat and add 2 tbsp olive oil. Once warm, add the leek and the chopped bell pepper and saute until the leek begins to soften, about 4 minutes. Add the garlic and rosemary, and saute for 2 more minutes. Add the spinach and lemon juice to the mixture and cook until the spinach is mostly wilted. Season with salt and pepper.
Mix in the lentils, sweet potato, tempeh and parsley.
Prepare your peppers by arranging them in a baking dish, standing up-right. Fill each pepper to the top with the filling mixture.
In a small skillet over medium heat, combine the breadcrumbs, 1 tbsp olive oil, 1 tbsp lemon zest, rosemary and sea salt. Cook until the breadcrumbs are toasted and golden brown, about 3 minutes. Sprinkle the breadcrumbs evenly over your four peppers.
Place the stuffed peppers in the oven and cook for 25 minutes.
While the peppers cook, prepare your dressing. Add the tahini, lemon juice, mustard and turmeric to a blender or food processor and blend until completely combined. If the dressing is too thick, add a few tbsp of water, and blend again. Season with salt and pepper.
When the peppers are done, allow them to cool for at least 10 minutes before removing them from the baking dish.
When ready to serve, drizzle the peppers with the tahini dressing and sprinkle with extra parsley.