The Quinoa and Lentil Stuffed Peppers
Updated: Aug 9, 2019
Some would think that you can only make stuffed food with minced meat but they’re actually mistaken. Stuffed tomatoes, courgettes or aubergines work very well with plant-based filling. And you don’t need to be a vegetarian to enjoy them!
I usually make batches of whole grains and legumes for the week so I have them on hand when it comes to preparing quick lunches or dinners. I used quinoa, cashew nuts and lentils in this preparation.
Keep in mind that:
whole grain + legumes = complete protein (brown rice + beans)
nuts/seeds + legumes = complete protein (whole-grain bread with nuts and seeds + hummus)
This recipe is therefore high in protein as there is a combination of cashew nuts, lentils and quinoa!
This recipe serves 4 to 6 people.
Bell peppers, 4 (for the record, red, orange and yellow are the sweetest)
Cooked quinoa, 240 gr
Cooked green/brown lentils, 240 gr
Cherry tomatoes, 15
Cashews, 120 gr
Garlic, 3 large cloves
Onion, 3 small
Dried oregano, 1 tablespoon
Fresh basil, a very large handful
Water, 3 tablespoons
Salt & pepper, to taste
Mozzarella cheese (optional)
Preheat the oven to 180°C.
Cut the peppers in half through the stalks and take out any white membrane. Place the peppers cut side up on a baking sheet, drizzle with some olive oil, and bake for about 25 minutes, until the peppers are starting to be tender.
In the meantime, heat some olive oil in a large frying pan over medium heat. Add the onion and cashews and cook for about 5 minutes, stirring regularly (cashews need to get slightly brown and the onion translucent).
Add the garlic and dried oregano, and cook for another minute or two. Add the fresh basil and two tablespoons of water, and cook again for another 2-3 minutes.
Finally, add the cooked quinoa and lentils, and season to taste.
Spoon the mixture into the pepper halves, top them with some mozzarella cheese (optional) and put back to the oven for a final 10 minutes.
Serve warm with some vegetables or salad. Enjoy!