Looking for a delicious and gluten-free recipe? Look no further! These Quinoa Stuffed Bell Peppers with Lentils are not only packed with flavor, but they are also a great option for those following a gluten-free diet. Filled with nutritious ingredients like quinoa, lentils, and colorful bell peppers, this recipe is a wholesome and satisfying meal. Let's get started!
|Prep Time||Cook Time||Total Time||Servings|
|15 mins||45 mins||1 hr||4 servings|
- 4 bell peppers (any color)
- 1 cup (180g) quinoa, rinsed
- 1 cup (200g) cooked lentils
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup (240ml) vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon (15ml) olive oil
- Optional toppings: shredded cheese, chopped fresh herbs
Preheat your oven to 375°F (190°C).
Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Set aside.
In a medium-sized saucepan, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent and fragrant.
Add the rinsed quinoa to the saucepan and stir it around for a minute or two, allowing it to toast slightly.
Pour in the vegetable broth and add the cooked lentils, dried oregano, dried basil, and paprika. Season with salt and pepper to taste.
Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan and let it simmer for about 15 minutes, or until the quinoa is cooked and has absorbed all the liquid.
While the quinoa is cooking, place the prepared bell peppers in a baking dish. Make sure they can stand upright without toppling over.
Once the quinoa is done, spoon the mixture into each bell pepper until they are filled to the top.
Cover the baking dish with foil and bake in the preheated oven for 30-35 minutes, or until the bell peppers are tender and slightly charred.
Remove the foil and sprinkle some shredded cheese on top of each stuffed bell pepper, if desired. Return the dish to the oven for an additional 5 minutes, or until the cheese has melted and turned golden brown.
Remove from the oven and let the stuffed bell peppers cool for a few minutes before serving. Garnish with chopped fresh herbs, if desired.
These Quinoa Stuffed Bell Peppers with Lentils make a satisfying and nutritious main dish. They are perfect for a gluten-free lunch or dinner option. Serve them with a side salad or steamed vegetables for a complete meal. They are also great for meal prep and can be enjoyed as leftovers throughout the week. Enjoy!