Lentil and Quinoa Stuffed Peppers

8 Peppers
1 hr 20 min

Stuffed peppers are a huge favorite in our house. They are easy to make, they freeze well and they are a complete meal all by themselves!

I make a double batch of the filling so that I always have some on hand when I need a quick weeknight dinner.

The cheese I use is vegan, but you can certainly play with whatever kind of cheese you like: Parmesan, mozzarella, cheddar, fontina.....let your imagination and taste buds run wild!

Using different kinds of peppers like red, green, yellow and orange makes this dish colorful as well as tasty.

These peppers are hearty and filling

What is better to warm up a chilly winter night than these stuffed peppers?

Lentil and Quinoa Stuffed Peppers
Recipe details
  • 8  Peppers
  • Prep time: 20 Minutes Cook time: 1 Hours Total time: 1 hr 20 min
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  • 1 cup French green (puy) lentils, rinsed
  • 1/3 cup multi-colored quinoa
  • 4 cloves garlic, smashed
  • 1 cup vegetable broth plus more as needed
  • 2 cups diced onion
  • 2/3 cup diced pepper (green, red, yellow, orange-your choice)
  • 3 Tablespoons dried oregano
  • 2 Tablespoons dried basil
  • 4 cups diced Roma tomatoes
  • 1 (5oz) tube of tomato paste
  • 8 peppers

Cut the tops off the peppers and remove the core and seeds. Par-cook the peppers to soften them a bit, either by microwaving them for 4 minutes or boiling them.
Put the lentils in a pot with the garlic and two cups of water and cook until just barely tender, 30-40 minutes.
Put the quinoa in a pot with the vegetable broth and bring to a boil. Cover and simmer for 15 minutes.
Meanwhile, preheat the oven to 350.
In a large pan, sauté the onions and diced peppers in a splash of olive oil till slightly softened (about 5 minutes). Add the oregano and basil for 30 seconds, till fragrant. Add the tomatoes, and turn the heat down to low. Cook about 10 minutes, stirring occasionally, till the tomatoes break down and mixture resembles a thick sauce.
Add the tomato paste and stir well to combine. Add the cooked lentils and quinoa. If the mixture is too dry, add a splash of vegetable broth to moisten. The mixture should be moist but not runny. Add salt and pepper to taste.
Spoon the mixture into the peppers and bake for 25-30 minutes till peppers are tender but not mushy and filling is heated through. You can sprinkle cheese on top for the last five minutes.
  • If you like spice, you can add hot and spicy peppers to the diced peppers.
  • If you don’t have multi-colored quinoa, you can use red or even white.
  • If you are using fresh herbs instead of dried, remember you will need three times the amount since they are not as strong.
Ann - Can’t Beet Plants
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