Quinoa and Lentil Stuffed Bell Peppers: A Nutritious and Flavorful Delight
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This hearty and nutritious dish combines the protein-packed goodness of quinoa and lentils with the vibrant flavors of bell peppers. It’s perfect for a healthy meal that’s both filling and delicious. The bell peppers serve as edible bowls, holding a savory mixture that’s seasoned to perfection. This recipe is a great choice for vegetarians and is also gluten-free.
Ingredients:
- 4 large bell peppers (any color)
- 1 cup cooked quinoa
- 1 cup cooked lentils
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tomato, diced
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup shredded cheese (optional)
- Fresh parsley for garnish
Instructions:
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sauté until translucent and fragrant (about 3-4 minutes).
- Add the diced tomato to the skillet and cook for an additional 2 minutes.
- Stir in the cooked quinoa and lentils, then add the cumin, paprika, salt, and pepper. Mix well and cook for another 5 minutes to allow the flavors to meld together.
- Spoon the quinoa and lentil mixture into each bell pepper, filling them generously.
- If desired, sprinkle a bit of shredded cheese on top of each stuffed pepper.
- Place the stuffed peppers in a baking dish. Add a small amount of water to the bottom of the dish to help steam the peppers during baking.
- Cover the dish with aluminum foil and bake in the preheated oven for 30 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 (if using).
- Garnish with fresh parsley and serve hot.
Enjoy your quinoa and lentil stuffed bell peppers with a side salad or a light soup for a complete, wholesome meal!
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https://youtube.com/watch?v=ww20gRuGPiA