I’m Alix, the face behind Cashews & Cauliflower. I am a busy mama of 2 wild boys with a passion for cooking and eating plant based food. My goal is to show you how easy and accessible it is to make plants the main attraction at meal times and every time in between! (Because snacks and dessert, right?!)

Mediterranean Stuffed Peppers

Mediterranean Stuffed Peppers

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The first time I made this recipe, I was so completely underwhelmed I almost ditched it completely. But I mean say the name of this recipe…how could it not be good?! That’s what I was thinking so I decided to try again. Thank goodness I did because this is actual stuffed pepper perfection! I’m pretty sure I was just overthinking it the first time. This is NOT a complicated recipe. No obscure ingredients, easy to prepare, and even easier to devour!

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While I love me some tahini, one thing I found myself missing from my pre-plant based days was a really delicious tzatziki sauce. It’s so creamy and fresh and slightly tart and just perfect with Mediterranean inspired dishes. You can’t eat falafel without Tzatziki! So, given my love affair with cashews and how proud I am of these little guys for literally turning into anything I ask them too…I put them to the test. And they passed with flying colors! The lemon juice gives it that tartness, the tahini adds another level of creaminess, and the dill gives it that traditional tzatziki flavor!

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AND! The quinoa + chickpeas gives you a gooooooood serving of protein and will fill you right up! What’s that question we get all the time as herbivores? Where do you get your protein from? Oh um, pick me! PLANTS! Boom, roasted. (Burn credit: Michael Scott)

These Stuffed Peppers are:




  • EASY



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Mediterranean Stuffed Peppers

Alix | August 2019

  • prep time: 15 miutes
  • cook time: 30 minutes
  • total time: 45 minutes

Servings: 6


  • 6 Red, Orange, and/or Yellow Bell Peppers, washed and cut in half, seeds and ribs removed.
  • 1 Cup Quinoa
  • Juice and Zest of 1 Lemon, seperated
  • 2 Cups Fresh Spinach, rougly chopped
  • 1 Cucumber, seeds and skin removed, chopped
  • 1 15oz Can of Chickpeas, drained and rinsed 1/4-1/2 cup of Pine Nuts (optional)
  • 1 tsp Salt
  • Freshly ground black pepper

For the Cashew Tzatziki

  • 1 Cup Raw Cashews (soaked for 2 hrs if not using a high speed blender)
  • 1/2-3/4 Cup Water
  • 2 tsp reserved lemon juice
  • Dried or fresh Dill to taste (I use about 1 1/2 tsp dried)
  • About 1/2 one medium cucumber; peeled, seeds removed, and diced
  • 2 TBS Tahini


  • Preheat your oven to 375. Pre-bake your peppers for about 15 minutes.
  • While your peppers are baking, prepare you quinoa according to package instructions.
  • When quinoa is done cooking, take off the heat and add in your chopped spinach and stir in until it has wilted. Add in your chickpeas and the zest and all but 2 tsp. of your lemon juice. Add in your salt and pepper. Taste and adjust seasonings as needed. Set aside. (Add in your pine nuts at this point if using.)
  • Make your Tzatziki by combining all ingredients except for the cucumbers to a high powered blender. Blend until smooth. Stir in your cucumbers and set aside.
  • When your peppers are done baking, it is time to stuff! Spoon your quinoa filling into each pepper half. Bake again for another 15 minutes.
  • When the peppers are done, drizzle with your Cashew Tzatziki, and maybe even a side of Hummus if you're feeling fancy, and your diced cucumbers!
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