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 |
Ingredients
- 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
Cooking Instructions
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Preheat your oven to 375°F (190°C).
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Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Set aside.
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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.
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Add the rinsed quinoa to the saucepan and stir it around for a minute or two, allowing it to toast slightly.
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Pour in the vegetable broth and add the cooked lentils, dried oregano, dried basil, and paprika. Season with salt and pepper to taste.
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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.
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While the quinoa is cooking, place the prepared bell peppers in a baking dish. Make sure they can stand upright without toppling over.
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Once the quinoa is done, spoon the mixture into each bell pepper until they are filled to the top.
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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.
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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.
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Remove from the oven and let the stuffed bell peppers cool for a few minutes before serving. Garnish with chopped fresh herbs, if desired.
Serving Suggestions
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!
