Stuffed Veggie Peppers (Print Version)
# Ingredients:
01 -
4 big bell peppers (any shade works: red, green, yellow, or orange).
02 -
2 tbsp of olive oil.
03 -
A pinch of salt and a dash of pepper.
04 -
1 cup rinsed quinoa, drained.
05 -
2 cups of water or veggie broth.
06 -
1 cup rinsed and drained brown or green lentils.
07 -
1 little onion, finely diced.
08 -
3 garlic cloves, chopped small.
09 -
A cup of diced canned tomatoes, fire-roasted.
10 -
1 cup of fresh chopped tomatoes (or substitute a can of diced).
11 -
2 tbsp olive oil.
12 -
2 tsp of dried Italian herbs.
13 -
Optional: 1 tsp of smoked paprika.
14 -
Half a tsp of salt.
15 -
A quarter tsp of black pepper.
16 -
Quarter cup of chopped fresh basil leaves.
17 -
Quarter cup of fresh parsley, chopped.
18 -
Quarter cup of sun-dried tomatoes, drained, then diced.
# Instructions:
01 -
Set your oven to 375°F (190°C) to heat up.
02 -
Slice the tops from the peppers and clean out the seeds and insides. Arrange them in a baking pan.
03 -
Boil the quinoa with water or broth in a medium pot. Lower the heat, put a lid on, and let it simmer 15 to 20 minutes until it's soft and the liquid is gone.
04 -
Put the lentils in another pot, cover with water, and bring to a boil. Turn the heat down, cover, and let them cook for 20-25 minutes. Drain them and set aside.
05 -
Warm up 1 tbsp of olive oil in a big pan over medium heat. Toss in the onion and stir until soft, around 5 minutes. Add garlic and cook another minute.
06 -
Add the quinoa, lentils, canned tomatoes, olive oil, Italian seasoning, optional smoked paprika, salt, and pepper to the skillet. Stir it up and heat for 2-3 minutes.
07 -
Mix in the chopped fresh parsley, basil, and diced sun-dried tomatoes.
08 -
Spoon the quinoa-lentil mixture into each pepper, filling them up to the top.
09 -
Wrap the dish with foil and bake for about 25 minutes.
10 -
Take the foil off and keep baking another 15-20 minutes until the peppers are soft.
# Notes:
01 -
Top It Your Way: Add things like cashew cheese, dairy-free mozzarella, fresh herbs, or yogurt (Greek or coconut-based).
02 -
Serving Time: These peppers are best served warm, decorated with your favorite toppings.
03 -
Make Ahead: Cook the filling and prepare the quinoa and lentils up to a day early. Keep in the fridge until you're ready to bake.
04 -
Put in the Freezer: Stuff the peppers, freeze before baking, and thaw overnight before baking as instructed.