Do you have a busy week and no time to think about what to make for dinner tonight? No worries, we got your back with a simple, healthy vegetarian take on a weeknight staple. This stuffed peppers recipe swaps out ground beef for heart-healthy quinoa and lentils, turning a childhood dinner upside down.
This recipe is perfect for those who are trying to go meatless or stick to a Mediterranean diet, and it’s a great use for summertime bell peppers fresh from your very own garden or the farmers market. This recipe makes six whole stuffed bell peppers, which makes it perfect for family weeknight dinners (plus a leftover pepper or two for lunch the next day)!
You can use whatever color of bell pepper you happen to have on hand or prefer, whether it’s the slightly bitter, crisp green pepper or a sweet red, orange or yellow pepper.
Hollow them out, set aside and then make the filling. For the filling, cook onion, quinoa, lentils, rice, raisins and pine nuts in a skillet along with a blend of spices and herbs for extra flavor and freshness. Za'atar, cumin, sumac and red pepper flakes give this dish just a touch of heat and a nutty, earthy flavor that will more than make up for any umami you may be missing from meat. Stuff the peppers with your filling, but don’t be alarmed if you have extra filling. You can use the leftover grains and veggies for an easy side dish to serve alongside protein the next night. It also works in poblano peppers or on top of grilled eggplant.
Arrange the stuffed peppers in a baking dish filled with tomato sauce and cook in the oven for 45 minutes.
Though this dish is meatless, don’t be afraid to add in ground beef, turkey or lamb in place of the quinoa and lentils. The seasoning blend works just as well with meat as it does with the plant-based ingredients. Did you fall in love with this recipe? Then you should consider more plant-based recipes that will make you want to go vegan.
Quinoa and Lentil Stuffed Peppers
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