Lentil and Quinoa Stuffed Peppers
Bell peppers hold a filling of lentils, quinoa, tomatoes, and feta, baked until tender. Canned lentils save the time needed to cook them from scratch.
- Total
- 62 min
- 15 prep · 47 cook
- Serves
- 4
- Scale it below
- Calories
- 459
- kcal per serving
- Protein
- 23g
- per serving
Ingredients
11 ingredientsContains dairy. Always check labels.
Nutrition per serving
Estimated459 kcal
- Protein
- 23 g
- Carbs
- 66 g
- Fat
- 13 g
- Fiber
- 12 g
Method
6 steps Oven 425°F 15 min prep · 47 min cookCook
-
Step 1. Heat the oven to 425°F (220°C). Bring Quinoa and Water to a boil in a small saucepan, then cover and simmer over low heat until the water is absorbed, about 15 minutes. Take off the heat.
-
Step 2. Meanwhile, arrange Bell Pepper cut-side up in a baking dish. Bake until starting to soften, about 15 minutes.
-
Step 3. Meanwhile, heat Olive Oil in a large skillet over medium heat. Add Onion and cook until softened, about 5 minutes.
-
Step 4. Stir in Garlic, Oregano, Canned Tomatoes, Lentils, Salt, and Black Pepper. Simmer over medium heat, stirring occasionally, until the tomatoes thicken and the lentils are hot, about 7 minutes.
-
Step 5. Fluff the cooked quinoa and stir it into the lentil mixture with half the Feta. Spoon the filling into the peppers, mounding it as needed, and scatter the rest of the Feta over the top.
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Step 6. Bake until the peppers are tender and the filling is hot, about 20 minutes. Serve the pepper halves from the baking dish.
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For a dairy-free version, use a dairy-free feta alternative.
Leftovers
Refrigerate leftovers within two hours and reheat until hot throughout within four days.
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Add this dinner to the plan or to Up next, and 8 of its 11 ingredients join one grocery list with your other dinners, the same ingredients added up and sorted by aisle.
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DINNER 3 Olive Tapenade Sea Bass 30 min
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DINNER 4 · ADDED Lentil and Quinoa Stuffed Peppers
- Bell Peppers4
- Garlic2 cloves
- Onion1
- Feta4 oz
- Quinoa5½ oz
- Canned Tomatoes14 oz
- Lentils2
- Oregano1 tsp
Olive oil, black pepper and salt count as in stock. Amounts follow your servings.