Mediterranean Quinoa and Lentil Stuffed Peppers
Experience the vibrant flavors of the Mediterranean with these stuffed green bell peppers filled with a hearty mix of quinoa, lentils, and Kalamata olives. This healthy dish is not only visually appealing but also packed with protein, fiber, and wholesome ingredients. Perfect for a nutritious dinner or a wholesome meal prep option, this recipe will excite your taste buds and nourish your body.
ingredients
- 4 large green bell peppers
- 1 cup quinoa, rinsed
- 1 cup cooked lentils (green or brown)
- 1/2 cup Kalamata olives, pitted and chopped
- 1 cup diced tomatoes (canned or fresh)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, chopped (for garnish)
- Fresh lemon wedges (for serving)
steps
- 1.
Preheat your oven to 375°F (190°C).
- 2.
Cut the tops off the green bell peppers and remove seeds. Set aside.
- 3.
In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat and simmer covered for 15 minutes, or until quinoa is fluffy.
- 4.
While quinoa cooks, heat olive oil in a skillet over medium heat. Add onions and garlic, sauté until softened.
- 5.
Stir in diced tomatoes, lentils, paprika, oregano, salt, and pepper. Cook for an additional 5 minutes.
- 6.
Add cooked quinoa and chopped Kalamata olives to the skillet, mixing thoroughly.
- 7.
Fill each bell pepper with the quinoa and lentil mixture, packing tightly.
- 8.
Place stuffed peppers upright in a baking dish and cover with foil. Bake for 25 minutes.
- 9.
Remove the foil and bake for an additional 10 minutes until peppers are tender.
- 10.
Garnish with chopped parsley and serve with lemon wedges.