Go Back
If you’re looking for a nutritious and satisfying meal that caters to a variety of dietary preferences, savory lentil and quinoa stuffed peppers are an excellent choice. This colorful dish not only showcases the vibrant hues of bell peppers but also packs a hearty punch of protein, fiber, and essential nutrients. Whether you’re a vegetarian, vegan, or simply someone who enjoys wholesome food, this recipe can easily become a staple in your kitchen.

Savory Lentil and Quinoa Stuffed Peppers

Transform your dinner routine with these vibrant and nutritious savory lentil and quinoa stuffed peppers. Packed with protein, fiber, and essential nutrients, this dish is perfect for vegetarians, vegans, and anyone seeking wholesome meals. Customize the filling to suit your family's tastes by adding various vegetables or proteins. With their beautiful presentation and hearty flavor, these stuffed peppers are ideal for meal prep or entertaining guests. Enjoy a delicious and healthy feast that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth or water

1 cup cooked green or brown lentils (using canned or homemade)

1 small onion, finely chopped

3 cloves garlic, minced

1 cup diced tomatoes (fresh or canned)

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon dried oregano

½ teaspoon salt (adjust to taste)

¼ teaspoon freshly ground black pepper

1 cup corn kernels (fresh, frozen, or canned)

½ cup shredded cheese (such as cheddar or feta, optional)

Fresh cilantro or parsley, chopped (for garnish)

Olive oil (for brushing and sautéing)

Instructions
 

Prepare the Peppers:

    - Preheat your oven to 375°F (190°C).

      - Carefully cut the tops off the bell peppers and remove the seeds and membranes, ensuring they are hollow. Lightly brush the outer surfaces with olive oil. Place the peppers upright in a baking dish.

        Cook the Quinoa:

          - In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth or water. Bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the saucepan, and simmer for approximately 15 minutes or until all the liquid has been absorbed. Once cooked, fluff the quinoa with a fork and set aside.

            Sauté the Aromatics:

              - In a large skillet, warm up a tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for around 5 minutes until it turns translucent. Stir in the minced garlic and sauté for an additional minute, until fragrant.

                Combine the Filling:

                  - To the skillet, add the cooked lentils, diced tomatoes, corn kernels, and the cooked quinoa. Sprinkle in the ground cumin, smoked paprika, dried oregano, salt, and black pepper. Mix all ingredients well and continue to cook for another 5 minutes to let the flavors meld together. If desired, fold in half of the shredded cheese at this stage.

                    Stuff the Peppers:

                      - Generously spoon the flavorful lentil and quinoa mixture into each prepared bell pepper, ensuring to pack the mixture lightly but firmly. If using cheese, sprinkle the remaining cheese on top of the stuffed peppers.

                        Bake:

                          - Cover the baking dish with aluminum foil to retain moisture and place it in the preheated oven. Bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is beautifully melted and bubbly.

                            Serve:

                              - Once baked, remove the stuffed peppers from the oven and allow them to cool for a few minutes. Garnish with freshly chopped cilantro or parsley before serving to add a pop of color. Enjoy your deliciously savory stuffed peppers warm!

                                Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings