Quinoa Lentil Peppers (Print Version)
# Ingredients:
01 -
4 big bell peppers, any variety—red, yellow, green, or orange.
02 -
2 teaspoons of olive oil.
03 -
Black pepper and salt to suit your liking.
04 -
1 small onion, chopped finely.
05 -
1 cup of quinoa, rinsed clean.
06 -
2 cups of broth (vegetable) or water.
07 -
3 garlic cloves, finely minced.
08 -
1 cup of lentils, brown or green, rinsed.
09 -
A cup of diced canned fire-roasted tomatoes.
10 -
1 cup of fresh tomatoes, chopped (or use a can of diced ones).
11 -
1 drizzle (2 tablespoons) of olive oil.
12 -
2 teaspoons Italian seasoning (dried).
13 -
Half a teaspoon of salt.
14 -
Quarter teaspoon of pepper (black).
15 -
1 teaspoon smoked paprika (optional).
16 -
1/4 cup of fresh parsley, chopped.
17 -
1/4 cup sun-dried tomatoes, chopped up after draining.
18 -
1/4 cup of basil, freshly chopped.
# Instructions:
01 -
Set your oven to heat up at 375°F (190°C).
02 -
Slice off the pepper tops, clear out seeds, and discard the membranes. Arrange them in a baking dish.
03 -
Combine the quinoa with water or broth in a medium pot. Bring it to a boil, then reduce the heat and cover. Let it simmer for 15-20 minutes until it’s fluffy and all liquid is absorbed.
04 -
Put lentils in another saucepan, cover with plenty of water, and bring to a boil. Lower the heat, cover, and let them cook softly for 20-25 minutes until tender. Once done, drain the water.
05 -
Heat 1 tablespoon of olive oil in a skillet over medium heat. Throw in the onion and stir for five minutes till soft. Mix in minced garlic and cook a minute longer.
06 -
Add cooked quinoa, lentils, fire-roasted tomatoes, fresh/diced tomatoes, olive oil, paprika (if using), seasoning, salt, and pepper to the skillet. Stir for a few minutes to blend it all well.
07 -
Toss in the fresh parsley, basil, and sun-dried tomatoes, mixing gently to incorporate.
08 -
Fill each prepared pepper with the quinoa-lentil mix, packing it full.
09 -
Wrap the baking dish with aluminum foil and bake for about 25 minutes.
10 -
Take off the foil and continue baking for another 15-20 minutes until the peppers soften completely.
# Notes:
01 -
You can sprinkle toppings like non-dairy mozzarella, cashew cheese, thyme, or Greek yogurt before serving.
02 -
Serving suggestion: Top with fresh basil or parsley, then enjoy hot!
03 -
Plan ahead: Cook the quinoa, lentils, or filling a day earlier. Just refrigerate these until you’re ready to use.
04 -
For freezing: Assemble the stuffed peppers but don’t bake them. Freeze and thaw overnight. Then bake directly.