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Quinoa Lentel Stuffed Peppers

 

I am always on a quest to introduce meat free meals… which is hard since I have a hate-hate relationship with beans  (LOLOL)

However, since doing a 21 day reset, I have learned to like lentils and am finding new ways to incorporate them into our lives. This one was even kid approved and will be in rotation especially during Lent.

I hope you enjoy this recipe as you strive for healthy meals!

Quinoa Lentel Stuffed Peppers

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By: Courtney O’Dell
Servings
1/2 filled pepper
Prep Time
10 minutes
Cook Time
40 minutes

Ingredients

  • 4 Bell Peppers cut in half and seeded
  • 1 bell pepper diced
  • 2 zucchini diced
  • 1 cup quinoa plus water to cook it (see directions on quinoa package
  • 2 cups cooked lentils (if canned, rinse and drain them)
  • 1 large onion diced
  • 1 cup broccoli florets
  • 2tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp tumeric
  • 1/2tsp cayenne pepper (or to taste, start with a dash)
  • 1tsp garlic powder
  • 1tsp onion powder
  • 1 tsp chili powder

Instructions

Instructions

  1. 1. Preheat oven to 350 degrees F
    2. melt a little coconut or olive oil in a pan on medium heat
    3. Add peppers, onion, zucchini, lentils and broccoli and saute until soft
    4. Add spices,
    5. add rinsed quinoa and water (per package directions for that brand) and cook until the "tail" can be seen (15 to 20 minutes)
    6. fill peppers with quinoa/veggie mixture
    7. bake at 350 for approximately 30 minutes or until peppers are soft.

Recipe Notes

Top with cheddar cheese if desired

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