Lentil and Quinoa Stuffed Peppers

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2 min read
Summary

You may have heard that variety is the spice of life. Well, that certainly holds true when it comes to food and its effect on health. More and more research is showing that eating a variety of plant-based foods is key to gut health, which can impact short and long-term health. This recipe alone has a variety of fiber from the lentils, quinoa and vegetables and a variety of colors from the broccoli, tomatoes and peppers. Enjoy!

Yields2 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

Ingredients

Red Peppers
 3 large red bell peppers (cut in half vertically through the stem and bottom portion of the pepper, seeds and ribs removed)
Lentils and Quinoa
 ½ cup green or brown lentils (rinsed)
 ½ cup organic quinoa (rinsed well)
 2 cups vegetable broth (unsalted, preferably homemade)
 2 bay leaves
Vegetables
 1 tsp mustard seed
 1 cup yellow onion (chopped)
 1 cup organic tomato (diced)
 2 cups broccoli (chopped into ¼–½” pieces)
 6 medium garlic cloves (minced)
 ½ tsp dried oregano
 ½ tsp onion powder
 ½ tsp paprika
 ¼ tsp salt (optional)
 ¼ tsp ground black pepper (optional)
 crushed red pepper (optional) to taste
 2 tbsp parsley (chopped)
 1 tbsp lemon juice
 1 batch Garlic Cashew Cream (optional) link in directions

Directions

1

Roast the peppers: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Place the peppers cut side up, sprinkle with salt and pepper, if desired, and roast for 25 minutes.

2

Make the lentils and quinoa: Add the lentils, quinoa, vegetable broth, and bay leaf to a medium saucepan. Bring to a boil then reduce heat to a simmer, cover and cook for 30 minutes. Once done cooking remove from the heat, keep covered for 10 minutes then set aside.

3

Make the veggies: Heat a large stovetop pan over medium-high heat. Add the mustard seeds and cook until the mustard seeds pop about 60 seconds.

4

Add the onions and cook until translucent, about 2–3 minutes.

5

Add the tomatoes and broccoli and cook until the broccoli is tender, about 3 minutes.

6

Stir in the garlic and cook for another minute.

7

Stir in the onion powder, oregano, paprika, salt and pepper, if using, and parsley.

8

Squeeze the lemon juice on top.

9

Transfer the lentils and quinoa to the vegetables and mix well.

10

Spoon the lentil, quinoa and veggie mixture into the peppers.

11

Top with red pepper flakes and Garlic Cashew Cream, if desired (highly recommend!).

Chef's Notes

Substitutions
Brown or green lentils work well here. Or you could use split peas in place of lentils.

Use another whole grain in place of quinoa, however, note that the cooking time will vary depending on which grain you choose and you most like won’t be able to cook that grain directly with the lentils.

Instead of red peppers, use yellow, orange or green peppers.

For the tomato, use any type of tomato you prefer.

Substitute cauliflower for broccoli.

Instead of parsley, add cilantro, chives or basil. In place of Garlic Cashew Cream, use your favorite tomato sauce, plant-based cheese (melted on top), or hot sauce.

Prep Ahead
Prepare the lentils and quinoa ahead of time and store in an airtight container in the refrigerator for up to 3 days before making this meal or freeze for up to 30 days.

Make the Garlic Cashew Cream ahead of time and store in an airtight container in the refrigerator for up to 5 days or freeze for up to 30 days.

Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.

Ingredients

Red Peppers
 3 large red bell peppers (cut in half vertically through the stem and bottom portion of the pepper, seeds and ribs removed)
Lentils and Quinoa
 ½ cup green or brown lentils (rinsed)
 ½ cup organic quinoa (rinsed well)
 2 cups vegetable broth (unsalted, preferably homemade)
 2 bay leaves
Vegetables
 1 tsp mustard seed
 1 cup yellow onion (chopped)
 1 cup organic tomato (diced)
 2 cups broccoli (chopped into ¼–½” pieces)
 6 medium garlic cloves (minced)
 ½ tsp dried oregano
 ½ tsp onion powder
 ½ tsp paprika
 ¼ tsp salt (optional)
 ¼ tsp ground black pepper (optional)
 crushed red pepper (optional) to taste
 2 tbsp parsley (chopped)
 1 tbsp lemon juice
 1 batch Garlic Cashew Cream (optional) link in directions

Directions

1

Roast the peppers: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Place the peppers cut side up, sprinkle with salt and pepper, if desired, and roast for 25 minutes.

2

Make the lentils and quinoa: Add the lentils, quinoa, vegetable broth, and bay leaf to a medium saucepan. Bring to a boil then reduce heat to a simmer, cover and cook for 30 minutes. Once done cooking remove from the heat, keep covered for 10 minutes then set aside.

3

Make the veggies: Heat a large stovetop pan over medium-high heat. Add the mustard seeds and cook until the mustard seeds pop about 60 seconds.

4

Add the onions and cook until translucent, about 2–3 minutes.

5

Add the tomatoes and broccoli and cook until the broccoli is tender, about 3 minutes.

6

Stir in the garlic and cook for another minute.

7

Stir in the onion powder, oregano, paprika, salt and pepper, if using, and parsley.

8

Squeeze the lemon juice on top.

9

Transfer the lentils and quinoa to the vegetables and mix well.

10

Spoon the lentil, quinoa and veggie mixture into the peppers.

11

Top with red pepper flakes and Garlic Cashew Cream, if desired (highly recommend!).

Lentil and Quinoa Stuffed Peppers