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- 4 large bell peppers (any color: red, yellow, green, or orange) - 1 cup cooked lentils (green or brown) - 1 cup cooked quinoa - 1 small onion, diced - 2 cloves garlic, minced - 1 medium zucchini, diced - 1 medium carrot, diced - 1 cup corn (fresh, frozen, or canned) - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 tablespoon olive oil - Fresh parsley or cilantro for garnish (optional)

Quick Lentil and Veggie Stuffed Peppers

Discover the joy of colorful Lentil & Veggie Paradise Peppers, a nutritious dish that combines vibrant bell peppers with a delicious filling of lentils, quinoa, and mixed vegetables. This healthy recipe offers a perfect balance of protein and fiber, making it an ideal choice for a balanced diet. Easy to prepare and packed with flavor, these stuffed peppers are not just visually appealing but also customizable to fit your taste preferences. Enjoy a meal that's both healthy and satisfying!
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Ingredients
  

4 large bell peppers (any colors)

1 cup cooked lentils (green or brown)

1 cup quinoa (rinsed)

2 cups vegetable broth or water (for cooking quinoa)

1 small onion, finely chopped

2 garlic cloves, minced

1 medium zucchini, diced

1 medium carrot, grated

1 cup corn kernels (fresh or frozen)

1 teaspoon cumin powder

1 teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

1 cup shredded cheddar cheese (or dairy-free alternative)

Fresh cilantro or parsley for garnish (optional)

Olive oil for sautéing

Instructions
 

Prepare the Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

    Cook the Quinoa: In a small saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes or until the quinoa is fluffy and liquid is absorbed. Remove from heat.

      Sauté the Vegetables: In a large skillet, heat a splash of olive oil over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until translucent. Then add the diced zucchini, grated carrot, and corn. Cook for another 5-7 minutes until the veggies are tender.

        Mix the Filling: In a large bowl, combine the cooked lentils, cooked quinoa, sautéed vegetables, cumin powder, smoked paprika, salt, and black pepper. Stir until well combined. Stir in half of the shredded cheese, reserving the remainder for topping.

          Stuff the Peppers: Generously spoon the lentil and veggie mixture into each prepared bell pepper, packing them tightly. Sprinkle the reserved cheese evenly over the top of each pepper.

            Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly and golden.

              Serve: Carefully remove the stuffed peppers from the oven. Garnish with freshly chopped cilantro or parsley if desired, and serve warm. Enjoy your quick and nutritious meal!

                Prep Time, Total Time, Servings: 15 minutes | 60 minutes | 4 servings