Quinoa and Lentil Stuffed Peppers
These hearty stuffed peppers are filled with protein-packed quinoa and lentils, and topped with a flavorful tomato sauce.
Ingredients - Serves 4
- Olive oil - 1 tablespoon
- Salt and pepper - To taste
- Cumin - 1 teaspoon
- Tomato sauce - 1 cup
- Garlic - 2 cloves, minced
- Onion - 1, finely chopped
- Lentils - 1 cup, cooked
- Quinoa - 1 cup, cooked
- Bell peppers - 4, tops removed and seeds scooped out
Let's Get Started
- Preheat the oven to 375°F.
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the cooked quinoa and lentils to the skillet. Stir in the tomato sauce, cumin, salt, and pepper.
- Spoon the quinoa and lentil mixture into the hollowed-out bell peppers.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 30 minutes. Then remove the foil and bake for an additional 15 minutes, until the peppers are tender and the filling is heated through.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Calories: 350
- Fat: 10g
- Carbs: 45g
- Protein: 15g
- Sodium: 500mg
- Sugar: 8g
