Moroccan Lentil-Stuffed Vegetable Medley with Quinoa (Vegan)

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup green lentils, rinsed and drained
• 2 cups water
• 1 cup quinoa, rinsed
• 4 bell peppers (assorted colors)
• 2 zucchini, sliced lengthwise into ½
• inch thick strips
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground ginger
• ¼ tsp ground cinnamon
• Salt and pepper, to taste
• 2 cups fresh spinach, chopped
• ¼ cup fresh parsley, chopped
• ¼ cup fresh cilantro, chopped
• ¼ cup raisins
• ¼ cup pine nuts, toasted

Instructions

1. In a medium saucepan, combine lentils and water. Bring to a boil, then reduce heat and simmer until tender but not mushy, about 20 minutes. Drain any excess liquid.
2. Rinse quinoa and cook according to package instructions. Set aside.
3. Preheat oven to 375°F (190°C).
4. Cut the tops off bell peppers and remove seeds and membranes.
5. In a large skillet, heat olive oil over medium heat. Add onion and garlic and sauté until translucent.
6. Add paprika, cumin, coriander, ginger, cinnamon, salt, and pepper to the skillet. Cook for 1 minute.
7. Stir in cooked lentils and quinoa, stirring to combine. Remove from heat.
8. Fold in spinach, parsley, cilantro, raisins, and pine nuts until well combined.
9. Stuff each bell pepper with the lentil mixture, filling to the top.
10. Place stuffed peppers and zucchini strips on a baking sheet lined with parchment paper.
11. Bake for 25 30 minutes, or until vegetables are tender and filling is heated through.
12. Serve immediately, garnished with additional fresh herbs if desired.

Chef’s Insight

To enhance the flavors even more, consider adding a dash of harissa sauce to the lentil mixture before stuffing the vegetables. - For a creamy element, stir in a spoonful of almond or cashew butter into the lentil and quinoa mixture.

Notes

Feel free to adjust the seasonings to your preference. - If you prefer a milder flavor, reduce the amount of spices used.