Lentil Bell Peppers (Print Version)
# Ingredients:
01 -
4 big bell peppers in any color you like—red, green, orange, or yellow work great.
02 -
2 tbsp of olive oil.
03 -
A dash of salt and black pepper depending on taste.
04 -
1 cup of quinoa, washed and drained.
05 -
2 cups of vegetable broth or plain water.
06 -
1 cup of green or brown lentils, cleaned and drained.
07 -
1 small onion, chopped finely.
08 -
3 minced garlic cloves.
09 -
1 cup of canned diced fire-roasted tomatoes.
10 -
1 cup of fresh chopped tomatoes, or swap with canned diced ones.
11 -
2 tbsp olive oil.
12 -
2 tsp of dried Italian seasoning blend.
13 -
1 tsp smoked paprika if you'd like.
14 -
1/2 tsp of salt.
15 -
1/4 tsp ground black pepper.
16 -
1/4 cup freshly chopped basil leaves.
17 -
1/4 cup freshly chopped parsley.
18 -
1/4 cup of sun-dried tomatoes in oil, drained and chopped up.
# Instructions:
01 -
Set your oven to 375°F (190°C) so it heats up while you prep.
02 -
Slice off the tops of your peppers, then scoop out the seeds and soft insides. Put them upright in a baking dish.
03 -
Add quinoa and broth or water to a pot and bring it to a boil. Lower the heat, put a lid on, and let it cook gently for 15-20 minutes, or until soft and liquid’s gone.
04 -
In a different pot, cover lentils with water and bring it to a boil. Reduce heat, cover, and simmer for 20-25 minutes until they're softened. Drain and keep them aside.
05 -
Heat 1 tbsp of olive oil in a frying pan over medium. Toss in the onion and cook it until it's soft, which takes around 5 minutes. Add the garlic and stir for another 60 seconds.
06 -
Mix in the cooked quinoa, lentils, fire-roasted tomatoes, the fresh or canned tomatoes, olive oil, smoked paprika (if you'd like), Italian herbs, salt, and pepper. Cook everything together for 2-3 minutes.
07 -
Stir in the chopped basil, parsley, and sun-dried tomatoes so they're evenly mixed.
08 -
Pack each cleaned pepper with the quinoa-lentil mixture, filling each one all the way up.
09 -
Wrap the dish with foil and pop it in the oven for 25 minutes.
10 -
Take off the foil and bake for another 15-20 minutes until the peppers are soft but hold their shape.
# Notes:
01 -
Extra Toppings: Add cashew cheese, melted mozzarella, fresh parsley or basil, thyme, creamy Greek yogurt, or dairy-free coconut yogurt on top.
02 -
Serving It Up: Serve these peppers warm, and add some toppings if you’d like.
03 -
Do It Early: Cook the quinoa and lentils, or even make the filling, a day before. Keep them in the fridge until you're ready to use them.
04 -
Freeze It: Prep and stuff the peppers but don’t bake them. Freeze them instead, thaw overnight, and bake fresh when you want them.