Description
A hearty vegetarian dinner recipe using spiced lentils and quinoa stuffed into roasted bell peppers. Perfect for meal prep or weeknight cooking.
Ingredients
4 large bell peppers
1 cup cooked lentils
1/2 cup cooked quinoa
1 small red onion, diced
2 garlic cloves, minced
1/4 cup diced tomatoes
2 tablespoons tomato paste
1 teaspoon cinnamon
1/2 teaspoon smoked paprika
Salt and pepper to taste
Olive oil for sautéing
Optional garnish: parsley, vegan feta, tahini drizzle
Instructions
Preheat oven to 375°F. Halve and core the peppers; place in baking dish.
Sauté onion and garlic in olive oil until soft.
Stir in lentils, quinoa, diced tomatoes, tomato paste, cinnamon, paprika, salt. Simmer 8–10 minutes.
Spoon the filling into each pepper half.
Cover with foil and bake for 15 minutes.
Uncover and bake 5 more minutes for slightly crispy edges.
Garnish with herbs or sauce and serve hot.
Notes
This recipe is freezer-friendly.
Use beans or bulgur as substitutes if lentils or quinoa are unavailable.
Add chili flakes for spicy variation.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American/Middle Eastern fusion
Nutrition
- Calories: 280
- Fat: 9g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 0mg
Keywords: vegetarian stuffed peppers, lentil recipes, healthy vegetarian dinners, plant-based, meal prep