Stuffed Mini Pepper Salad Bowls

Serves 4 · 25 min prep

Estimate for one serving

• 410 cal
• 15g protein
• 42g carbs
• 21g fat
• 9g fiber

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Ingredients

• 1 lb mini sweet peppers
• 2 cups cooked quinoa
• 1 can (15 oz), drained 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 olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1 tsp Dijon mustard
• 1 minced garlic clove
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup torn fresh basil

Instructions

1. 1Rinse the mini sweet peppers, slice each one lengthwise, and scoop out seeds and membranes so you have neat boat-shaped halves. Pat dry so the filling sticks.
2. 2In a medium bowl, fluff the cooked quinoa with a fork. Stir in the drained chickpeas, halved cherry tomatoes, diced cucumber, and red onion until evenly mixed.
3. 3Whisk olive oil, lemon juice, honey, Dijon, minced garlic, salt, and black pepper in a small jar until emulsified and slightly thickened.
4. 4Pour most of the dressing over the quinoa mixture and toss until every grain looks lightly coated and glossy. Taste and adjust salt if needed.
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 five stuffed pepper halves in each serving bowl over any remaining quinoa salad for a hearty base.
7. 7Scatter crumbled goat cheese and toasted pepitas over the stuffed peppers so you get creamy and crunchy bites in every forkful.
8. 8Drizzle the remaining dressing lightly over the bowls and finish with torn fresh basil.
9. 9Serve immediately for maximum crunch, or pack the stuffed peppers and dressing separately for a work-friendly lunch that stays crisp until midday.