Quinoa and Lentil Stuffed Bell Peppers: A Nutritious and Flavorful Delight

This hearty and nutritious dish combines the protein-packed goodness of quinoa and lentils with the vibrant flavors of bell peppers. It’s perfect for a healthy meal that’s both filling and delicious. The bell peppers serve as edible bowls, holding a savory mixture that’s seasoned to perfection. This recipe is a great choice for vegetarians and is also gluten-free.

Ingredients:

4 large bell peppers (any color)
1 cup cooked quinoa
1 cup cooked lentils
1 medium onion, diced
2 cloves garlic, minced
1 tomato, diced
1 teaspoon cumin powder
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil
1/2 cup shredded cheese (optional)
Fresh parsley for garnish

https://youtube.com/watch?v=ww20gRuGPiA

Instructions:

Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sauté until translucent and fragrant (about 3-4 minutes).
Add the diced tomato to the skillet and cook for an additional 2 minutes.
Stir in the cooked quinoa and lentils, then add the cumin, paprika, salt, and pepper. Mix well and cook for another 5 minutes to allow the flavors to meld together.
Spoon the quinoa and lentil mixture into each bell pepper, filling them generously.
If desired, sprinkle a bit of shredded cheese on top of each stuffed pepper.
Place the stuffed peppers in a baking dish. Add a small amount of water to the bottom of the dish to help steam the peppers during baking.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly (if using).
Garnish with fresh parsley and serve hot.

Enjoy your quinoa and lentil stuffed bell peppers with a side salad or a light soup for a complete, wholesome meal!