Stuffed Mini Bell Pepper Salad

Serves 4 · 25 min prep

Ingredients

• 1 lb (about 12) mini sweet bell peppers
• 1 1/2 cups cooked quinoa
• 1 cup, drained and rinsed canned chickpeas
• 4 oz crumbled goat cheese
• 1/4 cup chopped fresh basil leaves
• 1/4 cup toasted pine nuts
• 1 tsp lemon zest
• 3 tbsp fresh lemon juice
• 3 tbsp extra-virgin olive oil
• 1 tsp honey
• 1 tsp Dijon mustard
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 4 cups baby arugula
• 1 cup, halved cherry tomatoes

Instructions

1. 1Rinse the mini sweet bell peppers under cool water and pat them completely dry. Slice each pepper in half lengthwise and carefully remove the seeds and white ribs with a small spoon, keeping the halves intact as little boats.
2. 2In a medium bowl, combine the cooked quinoa, drained chickpeas, crumbled goat cheese, chopped fresh basil, toasted pine nuts, and lemon zest. Gently fold until the filling is evenly mixed and the cheese is distributed in soft pockets.
3. 3In a small jar or bowl, whisk together the fresh lemon juice, extra-virgin olive oil, honey, Dijon mustard, kosher salt, and black pepper until the dressing looks emulsified and slightly thickened.
4. 4Spoon the quinoa-chickpea mixture generously into each mini pepper half, mounding it slightly so every boat is full but still easy to pick up.
5. 5Arrange the baby arugula on a large serving platter or divide it among four lunch containers. Nestle the stuffed mini pepper halves over the greens in a single colorful layer.
6. 6Scatter the halved cherry tomatoes and between the stuffed peppers for extra juiciness and color.
7. 7Drizzle the lemon-Dijon dressing evenly over the stuffed peppers and arugula just before serving so the greens stay crisp.
8. 8Taste one stuffed half and adjust with an extra pinch of salt or squeeze of lemon if needed. Serve immediately as a bright midday plate, or cover and chill up to 4 hours for meal-prep lunches.