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Stuffed peppers have long been a beloved dish across many cultures, offering a delightful combination of flavors and textures in a single serving. They are a versatile meal option that can easily be adapted to suit various dietary preferences and flavor profiles. In this recipe, we focus on savory lentil and quinoa stuffed peppers, a dish that is not only satisfying but also packed with nutrients. With the growing awareness of plant-based diets, this recipe stands out as a perfect choice for vegetarians and health-conscious individuals alike.

Savory Lentil and Quinoa Stuffed Peppers

Discover the vibrant world of savory lentil and quinoa stuffed peppers, a nutritious and delicious dish that brings together rich flavors and healthy ingredients. Perfect for vegetarians and health-conscious eaters, these stuffed peppers feature a protein-packed filling made with lentils and quinoa, colorful bell peppers, and aromatic spices. Easy to prepare, they make a satisfying family meal or a great option for meal prep. Enjoy a wholesome, flavorful delight that everyone will love!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 cup cooked green or brown lentils (canned or homemade)

1 small onion, finely chopped

3 cloves garlic, minced

1 cup diced tomatoes (fresh or canned)

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon dried oregano

½ teaspoon salt (to taste)

¼ teaspoon black pepper

1 cup corn kernels (fresh, frozen, or canned)

½ cup shredded cheese (cheddar or feta, optional)

Fresh cilantro or parsley, chopped for garnish

Olive oil

Instructions
 

Prepare the Peppers:

    - Preheat your oven to 375°F (190°C).

      - Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides with olive oil and place upright in a baking dish.

        Cook the Quinoa:

          - In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.

            Sauté the Aromatics:

              - In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute.

                Combine the Filling:

                  - To the skillet, add the cooked lentils, diced tomatoes, corn, cooked quinoa, cumin, smoked paprika, oregano, salt, and pepper. Mix well and cook for another 5 minutes, allowing the flavors to meld. If desired, stir in half of the shredded cheese.

                    Stuff the Peppers:

                      - Spoon the lentil and quinoa filling into each prepared bell pepper, packing the mixture gently. Top with the remaining cheese if using.

                        Bake:

                          - Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

                            Serve:

                              - Remove the stuffed peppers from the oven, let them cool for a few minutes, then garnish with fresh cilantro or parsley. Enjoy your savory stuffed peppers warm!

                                Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings