Mediterranean Stuffed Bell Peppers with Quinoa & Lentils – A Vegan Delight!

Allergens

N/A

Ingredients

• 4 large bell peppers (assorted colors)
• 1 cup uncooked quinoa
• 1 cup green lentils (rinsed)
• 1/2 cup sun
• dried tomatoes (chopped)
• 1/2 cup Kalamata olives (pitted and chopped)
• 1 medium onion (finely chopped)
• 3 cloves garlic (minced)
• 1/4 cup fresh parsley (chopped)
• 1/4 cup fresh basil (chopped)
• 2 tbsp capers (drained)
• 1 lemon (zested and juiced)
• 3 cups vegetable broth (low
• sodium)
• Salt & pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). Cut the tops off of the bell peppers and remove seeds. Set aside. In a medium saucepan, combine quinoa and 2 cups water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and fluffy. Set aside. In another saucepan, combine lentils with vegetable broth. Bring to a boil, then lower the heat and simmer for 20 25 minutes or until tender but not mushy. Drain any excess liquid if necessary. Set aside. In a large skillet over medium heat, sauté onions and garlic until translucent. Add sun dried tomatoes, Kalamata olives, capers, parsley, basil, lemon zest, and lemon juice. Cook for 2 minutes, stirring occasionally. In a large mixing bowl, combine cooked quinoa, lentils, and sautéed vegetable mixture. Season with salt and pepper to taste. Stuff each bell pepper with the quinoa lentil mixture, filling them generously. Place stuffed peppers in a baking dish and bake for 25 30 minutes or until peppers are tender.

Chef’s Insight

To maximize flavor, allow the quinoa and lentils to cool slightly before combining with the other ingredients.

Notes

This recipe is versatile and can be customized to include other veggies or herbs according to personal preference.