Vegan Stuffed Bell Peppers with Quinoa and Lentils

Name: Vegan Stuffed Bell Peppers with Quinoa and Lentils
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 pcs Bell peppers; 1 cup quinoa; 0.5 cup red lentils; 1 cup diced tomatoes; 1 medium onion; 3 clove garlic; 1 medium carrots; 1 medium zucchini; 2 cup vegetable broth; 1 tsp cumin; 1 tsp smoked paprika; 2 tbsp olive oil

Colorful bell peppers stuffed with a flavorful mixture of quinoa, lentils, vegetables, and spices. A healthy and satisfying vegan dinner.

Total: 1 h 15 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 315
Protein: 12 g
Fat: 9 g
Carbs: 48 g

Ingredients

for 4 servings

Bell peppers4 pcs
quinoa1 cup
red lentils0.5 cup
diced tomatoes1 cup
onion1 medium
garlic3 clove
carrots1 medium
zucchini1 medium
vegetable broth2 cup
cumin1 tsp
smoked paprika1 tsp
olive oil2 tbsp

Method

5 steps

Rinse quinoa and lentils. Combine in a pot with 2 cups of vegetable broth, bring to a boil, then simmer for 15 minutes until liquid is absorbed.
Heat olive oil in a pan. Sauté diced onion, minced garlic, chopped carrots, and diced zucchini until softened.
Stir in diced tomatoes, cumin, and smoked paprika. Mix in the cooked quinoa and lentils.
Cut tops off bell peppers and remove seeds. Stuff each pepper with the quinoa-lentil mixture.
Place peppers in a baking dish and bake at 190C for 35 minutes until peppers are tender.