| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 259 | 6g | 2g | 37g |
| sugars | fibre | protein | salt |
| 7g | 6g | 12g | 0.69g |
Why I Love American Quinoa and Lentil Stuffed Peppers
Among my repertoire of favorites, the American classic of Quinoa and Lentil Stuffed Peppers stands out, providing a hearty and nourishing feast in a colorful package. Inspired by the likes of Ina Garten, these protein-packed gems are less about the seafood I’m renowned for, and more about a comforting, wholesome meal that my daughters Erin and Samantha adore.
The Perfect Fusion of Flavors
On the surface, Quinoa and Lentil Stuffed Peppers may seem like a simple, rustic dish. However, don’t let this understatement fool you. Each component of this dish unfolds a flavor story all its own – the sweet crunch of the bell peppers, the satisfyingly chewy quinoa, the robust flavors lent by cumin, garlic and onion, and the spirited kick from chili powder.
Beyond the Stuffed Peppers
It is a versatile recipe in that you can alter the ingredients based on personal tastes and dietary preferences – think replacing cheddar cheese with feta or vegan cheese, or adding other veggies for an extra dose of nutrients. Not to mention, these peppers make fabulous leftovers. I frequently pair them with homemade Tomato Basil soup or a simple, green salad for a perfectly balanced meal.
If you’re a fan of southwestern-style dishes, such as stuffed zucchinis or burritos, you will absolutely love this recipe. It embodies the essence of comfort food while also promising a healthy, nourishing meal. The quinoa and lentils offer a wonderful texture and are a rich source of plant-based protein. So, even though we’re far from the sea that usually plays muse to my gastronomic creations, this little treasure from my kitchen is a testament to my love for diverse, vibrant flavors that cater to everyone in the family.
What You’ll Need
- 1 cup of quinoa
- 2 cups of vegetable broth
- 1 cup of green lentils, rinsed and drained
- 3 cups of water
- 6 large bell peppers, tops removed and seeds scooped out
- 1 tablespoon of olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 can (14.5 oz.) of diced tomatoes, drained
- 2 teaspoons of cumin
- 1 teaspoon of chili powder
- 1/2 teaspoon of paprika
- Salt and pepper to taste
- 1 1/2 cups of shredded cheddar cheese
Method
Step One
Preheat the oven to 375 degrees. Place the bell peppers with their tops removed and seeds scooped out into a baking dish and lightly coat with oil.
Step Two
In a saucepan, bring the vegetable broth to a boil. Stir in the quinoa, reduce heat, cover, and simmer for 15 minutes until quinoa is cooked and liquid has been absorbed.
Step Three
While the quinoa is cooking, cook the lentils. Place the green lentils and water into a pot, bring it to a boil, reduce the heat, and let it simmer for about 20 minutes or until the lentils become tender.
Step Four
Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Step Five
Add the diced tomatoes, cumin, chili powder, paprika, and cooked lentils into the skillet. Stir well to combine and cook for a few more minutes.
Step Six
Combine the cooked quinoa and the skillet mixture in a large bowl. Season with salt and pepper to taste.
Step Seven
Scoop the mixture into the hollowed peppers. Top each filled pepper with shredded cheddar cheese.
Step Eight
Bake in the preheated oven for 30 minutes, or until cheese is melted and peppers are tender. Serve hot and enjoy your Quinoa and Lentil Stuffed Peppers.
