Lentil and Quinoa Stuffed Peppers

August 19, 2015
Lentil and Quinoa Stuffed Peppers

Yet another hot and humid day here in Burlington Ontario. To add to this heat I’ve been a little under the weather today which doesn’t make for a good combination. Still we have to motor on as they say. Can you believe that I actually made something that goes in the oven today! It’s 34C in our house and I have to turn on the oven to add to it all.


It was well worth it in the end because these lentil and quinoa stuffed peppers were simple delicious. The stuffing is very flavorful and filling for those hungry moments. I made some with just lentil and quinoa mixture and some I melted some Daiya vegan Provolone cheese on top.

Lentil and Quinoa Stuffed Peppers
To prepare the peppers slice in half and clean out the seeds. I left the green stem part on to hold in the stuffing.

Lentil and Quinoa Stuffed Peppers
Lentil and Quinoa Stuffed Peppers
Stuff lentil and quinoa into raw bell pepper shells.

Lentil and Quinoa Stuffed Peppers
Lentil and Quinoa Stuffed Peppers

Lentil and Quinoa Stuffed Peppers
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: American
Serves: 8
Ingredients
  • 4 bell peppers assorted colors sliced in half.
  • 2 cups brown lentils cooked
  • ½ cup quinoa
  • 1 cup vegetable stock
  • ½ tablespoon olive oil
  • 1 red onion chopped
  • 2 garlic gloves minced
  • ½ green zucchini chopped
  • ½ yellow zucchini chopped
  • ½ tablespoon chili powder
  • ½ tablespoon smoked paprika
  • 1 can Aylmers tomatoes with celery and peppers.
  • Vegan Provolone cheese optional.
Instructions
  1. Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy - about 20 minutes.
  2. Preheat oven to 375F and lightly grease a baking dish or baking sheet.
  3. Place the peppers on prepared tray.
  4. Heat oil in skillet add onions and garlic. Sauté till soft and fragrant.
  5. Add the zucchini and sauté for about 3 minutes.
  6. Add the paprika and chili. Sauté for another 2 minutes.
  7. Add the tomatoes, lentils and quinoa. Cook for about 5 minutes.
  8. Take the mixture and place in the prepared peppers.
  9. Cover the peppers with foil loosely and bake for 60 minutes.
  10. Remove from oven
  11. Optional- Place some cheese on top and place back in oven till melted.
  12. Enjoy.

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