Stuffed Mini Bell Pepper Salad

Serves 4 · 25 min prep

Estimate for one serving

• 340 cal
• 13g protein
• 38g carbs
• 16g fat
• 8g fiber

Every recipe here is free to read.

Ingredients

• 1 lb (about 16-18) mini sweet bell peppers
• 2 cups cooked quinoa
• 1 can (15 oz), drained and rinsed canned chickpeas
• 1 English cucumber
• 1 cup halved cherry tomatoes
• 1/4 small red onion
• 1/3 cup chopped fresh cilantro
• 1/2 cup crumbled goat cheese
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lime juice
• 1 tsp honey
• 1/2 tsp ground cumin
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup toasted pepitas

Instructions

1. 1Rinse the mini sweet bell peppers and pat them completely dry. Slice each pepper in half lengthwise and carefully remove the seeds and white ribs with a small spoon so the halves form neat little boats.
2. 2In a medium bowl, fluff the cooked quinoa with a fork so the grains separate. Add the drained chickpeas and toss gently to combine.
3. 3Dice the cucumber into small cubes and finely mince the red onion. Add both to the quinoa mixture along with the halved cherry tomatoes and most of the chopped cilantro, reserving a pinch for garnish.
4. 4In a small jar or bowl, whisk together extra-virgin olive oil, fresh lime juice, honey, ground cumin, kosher salt, and black pepper until the dressing looks emulsified and slightly thickened.
5. 5Pour two-thirds of the dressing over the quinoa mixture and fold until everything is lightly coated and bright. Taste and adjust seasoning if needed.
6. 6Spoon the dressed quinoa filling generously into each mini pepper half, mounding it slightly so the peppers look full and colorful.
7. 7Arrange the stuffed peppers on a large platter or divide among four lunch containers. Crumble goat cheese over the tops and scatter toasted pepitas for crunch.
8. 8Drizzle the remaining dressing lightly over the platter and finish with the reserved cilantro. The peppers should look glossy and inviting.
9. 9Serve immediately at cool room temperature, or chill 20 minutes for a refreshing packed lunch. The stuffed peppers hold well for several hours without wilting.
10. 10If packing ahead, keep extra dressing on the side and add goat cheese and pepitas just before eating so the textures stay crisp.