Delectable Vegan Lentil and Quinoa Stuffed Peppers

 

When I think about which vegan recipes to prepare for the winter holidays and beyond, I imagine a happy gathering of those I hold near and dear. I envision us savoring an entrée that is delicious, easy to prepare, and healthy.

Delectable Vegan Lentil and Quinoa Stuffed Peppers are attractive enough to serve at a fancy dinner party, yet simple and inexpensive enough for a regular weeknight meal.

Vegan Lentil and Quinoa Stuffed Peppers are

Savory and Sweet

Colorful

Nutritious

Whole Food Plant-based (WFPB)

Simple to Prepare

Versatile

Economical

 

I selected red and yellow sweet bell peppers for this dish, because the contrasting colors make it eye-appealing. Please feel free to choose any color peppers that call to you.

One cooked red pepper has 1 gram of plant-based protein, and is rich in fiber and antioxidants. For more on health benefits and nutrition see Everything to know about bell peppers.

No matter what their color, sweet bell peppers are low in calories and high in Vitamin C. 

Vitamin C helps your body absorb iron and heal wounds. It may also play a role in preventing a variety of conditions, including heart disease and cancer, as part of a healthy diet and lifestyle.

 

Delectable Vegan Lentil and Quinoa Stuffed Peppers

Ingredients:

1 Tablespoon olive oil for sautéing or 1

Tablespoon veg broth or water for fat free sautéing

2 cloves garlic minced

1 medium yellow onion

1 or 2 teaspoons tomato paste

salt (I eat a low sodium diet so I substitute dried oregano instead) and fresh ground black pepper or red pepper flakes

2 Tablespoons Italian seasoning blend

1 can (15 oz.) brown or green lentils drained and rinsed or 1/2 cup dried lentils that have been cooked

1/2 cup quinoa (I used white but any variety is good)

1 cup water or veg broth 

What to Do:

1. Cook the quinoa according to package directions. Although quinoa is a seed and naturally gluten-free, it is prepared like a grain. It’s a complete protein, a good source of fiber, calcium, magnesium, and iron. Quinoa is a great alternative to grains.

2. While it cooks, sauté chopped onion minced garlic, Italian seasoning blend, and salt and pepper to taste. Cook for 2-3 minutes, until onion and garlic turns translucent.  

Blend in lentils and heat for 2-3 more minutes. Then, add tomato paste and let it brown slightly. If pan is too dry, add a drop or 2 of extra water or veg broth so tomato paste doesn't burn.

I use lentils in the filling, because it’s both a comfort food and is so tasty. Lentils are a good source of B vitamins, folate, iron, and potassium. To make lentils from scratch, see How to Cook Lentils.

Lentils are also packed with protein and fiber. This vegan food source is inexpensive, and an accessible form of high quality protein for many people around the world.

3. Clean and prep peppers by slicing them vertically through the center, removing seeds, Rinse inside and outside well.

4. Arrange the bell peppers cut side up in a baking dish. Pour enough water into bottom of pan to cover it. Roast in a preheated 400 degrees F oven for 20-25 minutes. 

Note: I like my peppers to be soft and juicy, so I baste them at least two times as they roast, using a few drops of veg broth or water. If you like your peppers to be crisp, only baste peppers once.

5.When quinoa is cooked, combine it with all ingredients mentioned in step one.

6. Stuff a portion of the filling into each pepper. Roast for 10 more minutes. Top with fresh basil or parsley, and Mangia!

Serving ideas: 

Serve this dish with a tossed green salad and baked sweet and russet potatoes and green veggie. 

This recipe is just as delicious on a bed of sautéed greens, brown rice, or whole grain pasta.

Leftover roasted, stuffed peppers will keep in the refrigerator in an airtight storage container for up to three days. Heat thoroughly when re-serving.

If you prefer, freeze leftover peppers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

This post is offered for educational and entertainment purposes only, and not intended as health or nutrition advice.

Please comment before you leave.

Have you learned something new about sweet bell peppers, quinoa, or lentil nutrition?

Did this recipe intrigue you, because it's so eye-catching, budget-friendly, or sounds delicious?

Delectable Vegan Lentil and Quinoa Stuffed Peppers is a dish that is versatile, economical, nutritious, and can easily be incorporated in practically any type of meal plan.

 

Do you think you will try this recipe, now that you know it's healthy, easy, and fun to prepare? Please let me know.

I read and appreciate every comment, but will not be able to publish those that contain links.

Thanks for understanding. 👌

If you like what you see, there's more. Just click the links to my Pinterest site and one for Facebook and get social with me.

This post has been shared at Senior Salon Pit Stop #303

This post has been shared at What’s for Dinner? Sunday Link up #464

This post has been shared at Whats-for-dinner-Sunday-link-up-453

This post has been shared at the January 2024 Edition of the Hearth & Soul Link Party.

 This post has been shared at Creative Muster Link-Up Party 570

This post has been shared at Full-Plate-Thursday-764

This post has been shared at SSPS #291

This Nov. I tested and perfected this stuffed pepper recipe, and the first blog party I am sharing it with is Natalie the Explorer and Weekend Coffee Share.

This post has been shared at What’s for Dinner? Sunday Link up #448

This post has been shared at December 2023 Edition – The Hearth and Soul Link Party