Lentil Quinoa Stuffed Peppers Recipes

LENTIL STUFFED PEPPERS

Lentil Stuffed Peppers image

Provided by Katie Lee Biegel

Time 1h5m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 lemon
2 tablespoons extra-virgin olive oil, plus additional for drizzling
4 cloves garlic, minced
1 teaspoon dried oregano
Kosher salt
1 cup basmati rice
6 multi-colored bell peppers
One 15.5-ounce can brown lentils, rinsed and drained
One 14.5-ounce can diced tomatoes, drained
1/4 cup chopped fresh parsley
1 1/4 cups crumbled feta (about 6 ounces)
Freshly ground black pepper
Flaky salt

Steps:

Preheat the oven to 400 degrees F.
Zest enough of the lemon to measure 1 teaspoon; cut the lemon in half and reserve.
Add the olive oil to a medium saucepan over medium-high heat. Once the oil is hot, add the lemon zest, garlic, oregano and 1/2 teaspoon kosher salt. Cook, stirring to combine, for a little bit for the garlic to toast. Add the rice and stir until the rice is coated and slightly toasted, about 30 seconds. Pour in 1 1/2 cups of water and bring the mixture to a boil. Reduce the heat to low, cover and cook until the rice is fluffy and all the water is absorbed, about 15 minutes. Fluff the rice with a fork and set aside, covered, until ready to use.
Slice the top 1/2 inch off of the bell peppers and hollow them out by removing the ribs and seeds. Place them standing cut-side up in a 9-by-13-inch baking dish. (Discard the tops or save for another use.)
Add the lentils, tomatoes, parsley, rice, 1 cup of the feta, the juice of one of the lemon halves, 1/2 teaspoon kosher salt and black pepper to taste in large bowl. Toss to combine. Adjust the seasoning.
Scoop the rice and lentil mixture into the peppers. Sprinkle the remaining 1/4 cup feta over the top. Sprinkle with some more black pepper. Bake until the feta is starting to brown and the peppers have softened, 30 to 35 minutes. Drizzle with a little more oil, sprinkle with flaky salt and top with a squeeze of the remaining lemon half. Serve immediately.

QUINOA STUFFED PEPPERS

Quinoa Stuffed Peppers image

This vegetarian dish is so filling, and I love it because its incredibly versatile. You can add whatever spices and vegetables you like!

Provided by Amanda

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian

Time 1h20m

Yield 6

Number Of Ingredients 12

Ingredients

1 cup quinoa, rinsed and drained
2 cups water
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 zucchini, diced
1 small eggplant, diced
1 tomato, diced
1 cup tomato sauce
salt and ground black pepper to taste
6 bell peppers, tops cut off and seeded
1 cup shredded mozzarella cheese, or more to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a deep baking dish with aluminum foil.
Mix quinoa and water together in a saucepan; bring to a boil. Cover, reduce heat, and simmer until quinoa is tender and water is absorbed, about 15 minutes.
Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until fragrant and slightly translucent, 5 to 7 minutes. Add zucchini, eggplant, and tomato; cook until slightly tender, 3 to 5 minutes. Stir tomato sauce into vegetable mixture; cover and simmer until vegetables have softened, about 10 more minutes.
Stir quinoa into vegetable mixture. Season with salt and pepper. Fill bell peppers with quinoa-vegetable mixture. Place peppers in prepared baking dish. Cover dish with aluminum foil.
Bake in the preheated oven until bell peppers are slightly tender, about 18 minutes. Remove aluminum foil cover; sprinkle peppers with mozzarella cheese. Bake until cheese is bubbling and melted, about 5 more minutes.

Nutrition Facts : Calories 250.6 calories, Carbohydrate 32.4 g, Cholesterol 12.1 mg, Fat 9.6 g, Fiber 7.6 g, Protein 11.1 g, SaturatedFat 2.6 g, Sodium 347.5 mg, Sugar 7.5 g

LENTIL-QUINOA-STUFFED PEPPERS

Lentil-Quinoa-Stuffed Peppers image

By Ulli Stachl Television Food Producer, Food Stylist and Culinary Consultant. Getting your daily intake of fiber doesn't need to be boring. This fun recipe uses two fiber-rich ingredients that will keep you full all day long. Feel free to use other lentils (green, yellow, red) instead of the black. You can also vary the herbs with parsley, cilantro and so on. The same goes for the topping; try putting some avocado slices, sour cream or cheese on the peppers before serving. Remember, recipes should always be looked at as an inspiration to expand on. Be adventurous and have fun cooking and eating.

Provided by MissFit13

Categories One Dish Meal

Time 1h

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 bell peppers
1 cup black lentils, cooked
1 cup quinoa, cooked
1 tablespoon garlic, chopped
1/4 cup fresh dill, chopped
1 teaspoon ground cumin
1/2 teaspoon salt
fresh ground pepper, to taste
1/2 cup salsa

Steps:

Preheat oven to 375°F.
Cut peppers in half, lengthwise. Clean out seeds and ribs and set aside.
In a large bowl, stir together the lentils, quinoa, garlic, dill, cumin, salt and pepper.
Fill each pepper about halfway with the lentil mixture. Arrange peppers in a baking dish, cover with foil and bake for 30 minutes. Remove foil and continue baking for another 30 minutes. Top with salsa, avocado or herbs.

Nutrition Facts : Calories 703.6, Fat 6.8, SaturatedFat 0.9, Sodium 986.6, Carbohydrate 123.7, Fiber 38.5, Sugar 6.8, Protein 39.3

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