Stuffed Mini Pepper Salad Bowls

Serves 4 · 25 min prep

Ingredients

• 1 lb mini sweet peppers
• 2 cups cooked quinoa
• 1 can (15 oz), drained and rinsed canned chickpeas
• 1 cup halved cherry tomatoes
• 1 cup diced English cucumber
• 1/4 cup finely diced red onion
• 1/2 cup crumbled goat cheese
• 1/4 cup toasted pepitas
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 minced garlic clove
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. 1Rinse the mini sweet peppers, then slice each one lengthwise and scoop out the seeds and membranes so you have hollow boats ready for stuffing.
2. 2In a medium bowl, fluff the cooked quinoa with a fork. Add the drained chickpeas, halved cherry tomatoes, diced cucumber, and finely diced red onion.
3. 3Whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey, minced garlic, kosher salt, and black pepper until the dressing looks emulsified and glossy.
4. 4Pour most of the dressing over the quinoa mixture and toss thoroughly so every grain and chickpea is lightly coated. Fold in the chopped parsley.
5. 5Spoon the dressed quinoa salad generously into each mini pepper half, mounding it slightly so the peppers look full and colorful.
6. 6Arrange four to six stuffed pepper halves in each serving bowl over any remaining quinoa mixture for a hearty base.
7. 7Crumble goat cheese over the stuffed peppers and scatter toasted pepitas for crunch. Drizzle any leftover dressing lightly across the top.
8. 8Taste a bite and adjust with an extra pinch of salt or squeeze of lemon if needed. Serve chilled or at cool room temperature for a bright midday bowl.
9. 9For meal prep, store stuffed peppers and dressing separately up to two days; assemble just before eating so the peppers stay crisp.