Lentil and Quinoa Stuffed Peppers Recipe
Tender bell peppers stuffed with seasoned lentils, quinoa, and spices, then roasted to perfection. A high-protein, plant-based meal that’s both filling and delicious.
Ingredients
For the Peppers:
- 4 large bell peppers halved and deseeded
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the Filling:
- ½ cup quinoa rinsed
- 1 cup cooked lentils
- 1 cup vegetable broth
- ½ cup diced tomatoes
- ¼ cup red onion finely chopped
- 2 cloves garlic minced
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp oregano
- ¼ tsp red pepper flakes optional
Instructions
Preheat & Prep
- Set oven to 375°F (190°C).
- Brush bell pepper halves with olive oil and season with salt and pepper.
Cook the Filling
- In a saucepan, bring broth to a boil.
- Add quinoa, reduce heat, and simmer for 15 minutes.
- Stir in lentils, tomatoes, onion, garlic, and spices.
Stuff the Peppers
- Fill each bell pepper with the quinoa-lentil mixture.
- Place in a baking dish.
Bake & Serve
- Cover with foil and bake for 25 minutes.
- Remove foil and bake 5 more minutes.
- Serve warm.
Notes
Nutritional Information (Per Serving)
- Calories: 260
- Total Fat: 5g
- Saturated Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 12g
Vitamins & Minerals (Per Serving)
- Vitamin A: 35%
- Iron: 20%
- Calcium: 10%
- Folate: 25%
- Potassium: 15%
Tips for the Best Stuffed Peppers
- Roast the peppers for 10 minutes before stuffing for extra softness.
- Add chopped nuts for crunch.
- Swap quinoa for rice if you prefer.