Go Keto Challenge: Stuffed Bell Pepper with Hemp Seed Tabbouleh and Tahini Sauce

Recipes

2 people

oven, baking tray, large + small mixing bowl

Preparation: 15 minutes – Cooking time: 15 minutes – Keeps 2 days in the fridge, tahini sauce up to 1 week

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Ingredients

2 sweet red pointed peppers
3 handfuls of cherry tomatoes
1 medium cucumber
1 large bunch of flat-leaf parsley
1 handful of mint + cilantro (optional)
8 tablespoons (½ cup = 80 g) hemp seeds
5 tablespoons extra virgin olive oil
1 tablespoon lemon juice
Black pepper and sea salt

Tahini sauce

4 tablespoons tahini (sesame paste)
4 tablespoons (60 ml) water
2 tablespoons lemon juice
½ teaspoon ground turmeric
½ teaspoon sea salt
Black pepper

Do you love laid-back meals with friends? Today’s recipe makes a great sharing platter, especially if you’re a fan of Middle Eastern cuisine: Stuffed Bell Pepper with Hemp Seed Tabbouleh and Tahini Sauce. You could also serve it as a side dish during a summer barbecue.

Instead of bulgur wheat or couscous, I’ve used hemp seeds as the star of the tabbouleh. An excellent grain free alternative high in plant-based protein and healthy fats, especially omega 3.

Do you have trouble digesting bell pepper? You can replace it with other roasted vegetables such as zucchini or eggplant. Delicious with these gluten free vegan falafel!

Are you looking for more summery recipes and vegetable dishes for barbecue season? Have a look at my newest book Go Keto (only available in Dutch/Nederlands at the moment) or our English Start to Keto eBook with 30 vegan & vegetarian low carb recipes.

Next week I’ll be back with one of my favorite sweet treats to beat sugar cravings :)

Talk to you then!

Love,
Julie

Stuffed Bell Pepper with Hemp Seed Tabbouleh and Tahini Sauce (Vegan, Keto, Paleo)

DIRECTIONS:

Preheat the oven to 350°F (175 °C).
Slice the peppers in half lengthways, removing any seeds.
Grease a baking tray or pan with olive oil (or cover with baking paper). Place the halved peppers onto the baking tray, drizzle with olive oil, and season with salt and pepper. Bake in the oven for 15 minutes or longer, until tender.
In the meantime, finely chop the cherry tomatoes, cucumber and herbs. Add to a large mixing bowl together with the hemp seeds. Season with olive oil, lemon juice, salt and pepper.
For the tahini sauce: mix the tahini with the water, lemon juice, turmeric, sea salt and black pepper to taste. You can stir everything together in a mixing bowl with a spoon or use a small food processor/blender. If your tahini is really dry, add extra water or lemon juice.
Stuff the roasted bell peppers with the tabbouleh. Serve with tahini sauce.
Want to turn these bell peppers into a full meal? Serve them with falafel (vegan), grilled tempeh skewers (vegan), haloumi (vegetarian), organic free-range poultry or wild-caught fish.

JULIE’S TIPS & TRICKS:

Would you like to take this tabbouleh with you as a quick lunch on the go? Keep the tahini sauce on the side and don’t add any salt to the tabbouleh to prevent it from becoming soggy.

Nutritional value (per person)
Net carbs 10.6 g
Protein 13.5 g
Fats 48.9 g
590 kcal

Did you miss the previous recipes from our Go Keto Challenge? Click here to try the Brain Fuel Coffee (intermittent fasting), Keto Granola Bowl (just 4 ingredients!) and a delicious quick dinner for busy weekdays: Asparagus à la flamande with Baked Oyster Mushrooms.