Vegan lentil quinoa and vegetable stuffed peppers that are packed with protein, flavor, and all things delicious.
Nothing makes me happier than a vegetable that tastes amazing and can be used as a vessel to hold stuffing.
Bell peppers are a perfect example. They taste good raw and they taste good hot, and they can be used as a dipping tool and as a bowl for all kinds of amazing fillings. One of my favorite things to do with a bell pepper is to stuff them, and the stuffing possibilities are endless.
These peppers, stuffed with lentils, quinoa and vegetables are a beautiful example of how gorgeous and delicious a stuffed pepper can be. Even though I ate mine a few hours ago, looking at these pictures makes me want to grab a fork and dig in to the slightly chewy and savory filling.
HOW TO MAKE STUFFED PEPPERS WITH LENTILS, QUINOA AND VEGETABLES
One of the best things about making these peppers is how easy they are to make. There are a few steps, but nothing you can’t handle.
The first thing you’ll need to do is make the quinoa and the lentils. Please, please, please remember to put the quinoa in a fine mesh strainer and rinse that soapy coating off. If you don’t, it will taste awful. I usually rinse mine for a good 4-5 minutes.
Also, rinse the dust off of the lentils. You don’t want to overcook the lentils. They should be firm, not mushy.
Once the lentils and the quinoa are cooking, you can prepare the vegetables.
Roast the peppers for about 15 minutes, or until they just begin to soften and brown. Take out of the oven and set aside.
Chop the shallots, the carrots, the spinach, and mince the garlic. Saute them in a little avocado or olive oil until they’re slightly browned and soft.
When the lentils and quinoa are done, put everything in a big bowl, mix well, and then stuff the peppers and put them in the oven for 45 minutes. While the peppers are cooking you can fit in a quick work out, or read, or clean, or do whatever your heart desires, you’ve got some time.
HOW TO SERVE AND EAT STUFFED PEPPERS
Bell peppers that are stuffed with filling is a meal all by itself. You can serve it with a side salad or soup, but you don’t have to. This is so satisfying on it’s own.
Our Creamy Roasted Carrot, Garlic, and Rosemary Soup is great with this if you want something extra.
HOW TO STORE STUFFED PEPPERS
Store covered in the refrigerator for up to 4 days and re-heat in the oven until warm in the center. Keep the peppers covered so they don’t dry out.
Make this and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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- 2 tbsp ground flax seed + 6 tablespoons of water – mixed together well – This is your “egg.”
- 1 cup quinoa + 1 and 1/2 cups of water – rinse the quinoa in a fine mesh strainer for 4-5 minutes to get the soapy coating off.
- 1 cup lentils + 4 cups of water – rinse and check the lentils for foreign objects
- 1 tbsp extra-virgin olive oil oil
- 1 cup finely chopped carrots
- 1 shallot – finely chopped
- 3 cloves garlic – minced
- 3/4 cup vegetable broth from a 1 quart container – reserve the excess broth.
- 2 cups coarsely chopped spinach
- 1/4 cup + 2 tablespoons of tomato sauce
- 2 tsp Italian seasoning
- 2 tsp sea salt
- 1/2 tsp ground black pepper
- 1 tsp liquid smoke
- 4 bell peppers – cut the tops off and remove the seeds save the tops
- 1 tbsp extra-virgin olive oil
Preheat the oven to 375F
Rub a light coat of oil on the peppers and the tops and roast in a shallow pan for approximately 15 minutes or until they begin to soften and brown.
Bring the water to a boil and add the quinoa, reduce the heat to simmer and cover. Simmer for 15 minutes. Keep covered and remove from heat.
Bring the water to a boil and add the lentils. Simmer with the lid slightly cracked for 25 minutes or until the lentils are soft and chewy, not mushy. Drain any excess water.
While the quinoa and lentils are cooking, heat the oil in a large skillet on medium-high heat and add the carrots. Cook for approximately 5 minutes or until they begin to brown around the edges. Add the shallots and cook for 2 minutes. Add the garlic and cook for one minute. Add the 3/4 cup of vegetable broth to deglaze the pan. Add the spinach and cook until the broth is mostly reduced.
In a large bowl combine the quinoa, lentils, flax “egg,” carrot and shallot mixture, tomato sauce, seasonings, and liquid smoke and mix until completely combined.
Fill the peppers with the filling, put the tops on, and pour the remaining vegetable broth in the bottom of the pan. Roast for 20 minutes, if the peppers are beginning to blacken cover with foil. Continue baking for 30 minutes or until the pepper are soft and slightly collapsing. Spoon the vegetable broth in the bottom of the pan over them.
The Nutrition Facts are an Estimate Only.