A well-balanced diet provides you with essential nutrients that nourish your body and fuel your movement throughout your day. Registered dietitian Trista Chan, MHSc has teamed up with us on monthly movement-fueling recipes like this one for lentil- and quinoa-stuffed peppers.
Packed with plant-based protein and gut-friendly fibre, these tasty and easy-to-digest lentil- and quinoa-stuffed peppers will keep you full, energized and ready to take on the rest of your day.
Time: 40 minutes
Yields 2 servings
Ingredients:
- 2 bell peppers
- 1 Tbsp of olive oil
- 3/4 cup of cooked quinoa
- 3/4 cup of canned lentils (rinsed)
- 1 cup of diced tomatoes (canned or fresh)
- 2 tsp of cumin
- 1 tsp of paprika
- 2 tsp of salt
- Pepper to taste
- 1 Tbsp of lemon juice
- 2 Tbsp of crumbled feta
- 1/4 cup of chopped parsley or cilantro
Instructions for making lentil- and quinoa-stuffed peppers:
- Preheat the oven to 375°F (190°C). Place the bell pepper halves on a baking dish. Drizzle them with a little olive oil and bake for 20 minutes while preparing the filling.
- In a pan, heat the olive oil over medium heat. Make the filling by adding the quinoa, lentils, diced tomatoes, cumin, paprika, salt and pepper. Stir well and cook the mixture for 5 minutes. Set the filling aside.
- Remove the peppers from the oven. Spoon the filling into each pepper half and bake them for another 10 to 15 minutes until they’re tender.
- Remove the peppers from the oven, drizzle them with lemon juice, add the crumbled feta and top with parsley or cilantro. Serve warm.
