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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.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 260
Ingredients Method Notes

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

Method
 

Preheat & Prep
  1. Set oven to 375°F (190°C).
  2. Brush bell pepper halves with olive oil and season with salt and pepper.
Cook the Filling
  1. In a saucepan, bring broth to a boil.
  2. Add quinoa, reduce heat, and simmer for 15 minutes.
  3. Stir in lentils, tomatoes, onion, garlic, and spices.
Stuff the Peppers
  1. Fill each bell pepper with the quinoa-lentil mixture.
  2. Place in a baking dish.
Bake & Serve
  1. Cover with foil and bake for 25 minutes.
  2. Remove foil and bake 5 more minutes.
  3. 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.

Final Thought

Stuffed peppers never tasted this good! Nutritious, satisfying, and ridiculously easy—this dish is a weeknight win. 🌱🍽️