Getting Started
Lentil Quinoa Bell Peppers – A Delicious and Healthy Plant-Based Recipe
Plant-Based Stuffed Peppers with Quinoa filled with plant-based goodies blend natural sweetness with wholesome stuffing. It’s not just tasty but shows how flexible and healthy veggie cooking can be. As someone who cooks for my family, I love sharing cheap, easy meals that work for regular dinners or when company’s coming. What makes these stuffed peppers so great is how you can change them up. Fill them with stuff like quinoa, lentils, chickpeas, and herbs – every bite gives you protein, fiber, and lots of good nutrients. Let’s check out what goes into these peppers, how to make them, why they’re good for you, and all the ways you can make them your own.
What You’ll Need
Colorful Peppers
Peppers are the main attraction here, bringing bright colors to your dinner plate. Pick whatever color you like, though the red, yellow, and orange ones are usually sweeter and cook up a bit softer. You’ll want six medium peppers for this dish.
Stuff for the Stuffing
- Quinoa: This tiny grain packs protein, doesn’t have gluten, and works with all kinds of flavors.
- Lentils: These little powerhouses add good texture and lots of protein.
- Fire-Roasted Tomatoes from a Can: They bring smoky flavor and juicy sweetness.
- Italian Herbs: Stuff like basil, oregano, and thyme go really well with the earthy quinoa and lentils.
- More Flavors: Try paprika, turmeric, cumin, and garlic powder to kick things up.
- Extra Goodies: Throw in sun-dried tomatoes, garlic, onion, or dairy-free cheese for more taste.
How to Make Them
Getting the Grains Ready
Give your Quinoa Lentil Stuffed Peppers a good rinse in cold water.
Put 1 cup quinoa with 2 cups water in a pot. Let it boil, then turn down the heat, cover it, and cook about 15-20 minutes until it’s fluffy and dry.
In another pot, mix 1 cup lentils with 2 cups water. Boil it, turn down the heat, cover, and let it cook 20-25 minutes until they’re soft.
Fixing the Peppers
Clean your peppers and dry them off.
Slice them in half from stem to bottom and take out all the seeds and white parts.
Put them in a baking dish, add a splash of olive oil, and bake at 375°F for 10-15 minutes to soften them up.
Cooking the Filling
Warm up a big pan on medium heat with some olive oil.
Throw in chopped onion and garlic, cooking until the onion gets clear.
Add those fire-roasted tomatoes, Italian herbs, paprika, turmeric, and whatever other spices you like. Cook about 5 minutes, stirring now and then.
Mix in your cooked quinoa and lentils, plus any extras like sun-dried tomatoes or vegan cheese.
Putting It All Together
Spoon your quinoa-lentil mix into each pepper half. Pack it in nice and firm but don’t squish it.
If you want, sprinkle more herbs or vegan cheese on top.
Into the Oven
Put your filled peppers in a baking dish, cover with foil, and bake at 375°F for about 25-30 minutes.
Take off the foil and cook another 5-10 minutes so the tops get a little brown.
Health Benefits
Protein Power
Each serving gives you about 9 grams of protein from the quinoa and lentils. That’s great if you want more protein without eating animal products.
Fiber Boost
With 9 grams of fiber per serving, these peppers fill you up and help your digestion work better. They can even help lower your cholesterol.
No Gluten Here
Using quinoa means this dish naturally doesn’t have gluten, so it works for folks who can’t eat it or have celiac disease.
More Good Stuff
Peppers give you vitamins A and C plus antioxidants. The tomatoes add lycopene, which is good for you in many ways. The herbs bring extra vitamins and minerals, while lentils offer iron and potassium.
If you enjoy this stuffed bell pepper recipe, you might like our section here.
Make It Your Own
Tasty Toppings
- Cashew Cheese: A smooth, tangy cheese made from blended cashews, water, and spices.
- Plant-Based Mozzarella: For that melty cheese feel on top.
- New Herbs: Add fresh basil, parsley, or cilantro for a burst of flavor.
- Spicy Kick: Toss in some chopped jalapeños or a dash of hot sauce for heat.
- Sweet Twist: Add raisins or dried cranberries for a touch of sweetness.
Flavor Variations
- Southwestern Style: Mix in black beans, corn, and a sprinkle of chili powder.
- Mediterranean Flair: Incorporate olives, artichokes, and a drizzle of olive tapenade.
- Indian-Inspired: Add curry powder, raisins, and a dollop of yogurt on top.
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. They should stay good for up to 4 days. Reheat in the oven at 350°F for about 10-15 minutes or until warmed through.
For more information on the nutritional benefits of ingredients used in this recipe, visit Healthline’s Nutrition section.