Sumptuous Vegan Chilean Dinner – Earthy Lentil Stuffed Peppers & Rich Quinoa Pilaf

Allergens

N/A

Ingredients

• 6 large bell peppers (assorted colors) 2 cups green or brown lentils 4 cups vegetable broth 1 cup quinoa 2 cups assorted mushrooms, chopped 1 medium onion, finely chopped 3 garlic cloves, minced 1 cup tomatoes, diced 1 cup spinach, chopped 1/4 cup fresh parsley, chopped 1 tbsp ground cumin 2 tsp smoked paprika 1 tsp ground coriander Salt and pepper to taste Olive oil

Instructions

1. a. Preheat oven to 350°F (175°C). b. Cut off the tops of the bell peppers and remove seeds and membranes. c. In a saucepan, combine lentils and vegetable broth. Bring to a boil, reduce heat, and simmer until tender but not mushy. d. In another saucepan, heat olive oil and sauté onion, garlic, and mushrooms until softened. Add spices and cook for 1 minute. e. Stir in the cooked lentils, tomatoes, spinach, and half of the parsley. Season with salt and pepper to taste. f. Fill each bell pepper with the lentil mixture and place them in a baking dish. Bake for 25 30 minutes until tender. g. Meanwhile, cook quinoa according to package instructions. In a separate pan, heat olive oil and sauté remaining parsley. Add cooked quinoa and stir to combine. Season with salt and pepper. h. Serve lentil stuffed bell peppers over the quinoa pilaf, garnish with additional parsley, and enjoy!

Chef’s Insight

This vegan Chilean dinner is a testament to the versatility of plant-based ingredients, delivering an indulgent and satisfying meal.

Notes

Serve with a glass of Chilean wine for an authentic touch.