Stuffed Bell Peppers with Quinoa and Lentils and Chickpeas

Stuffed Bell Peppers with Quinoa, Lentils, and Chickpeas is a vibrant and hearty dish that combines nutritious ingredients for a satisfying meal. Bursting with flavor and textures, these peppers make for a delicious and wholesome dinner option.

Ingredients

• Red bell peppers - 2 large
• Quinoa - 100 grams (1/2 cup)
• Cooked green lentils - 100 grams (1/2 cup)
• Canned chickpeas - 120 grams (1/2 cup), drained and rinsed
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Olive oil - 1 tablespoon
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Vegetable broth - 240 ml (1 cup)
• Lemon juice - 1 tablespoon

Steps

1. Preheat your oven to 190°C (375°F).
2. Rinse the quinoa under cold water and then cook it in vegetable broth according to package instructions, usually about 15 minutes.
3. While the quinoa is cooking, prepare the bell peppers by cutting the tops off and removing the seeds. Set aside.
4. In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
5. Add the minced garlic, cumin, paprika, salt, and black pepper to the skillet, cooking for another minute until fragrant.
6. In a large bowl, combine the cooked quinoa, lentils, chickpeas, sautéed onion and garlic mixture, chopped parsley, and lemon juice. Mix well.
7. Stuff each bell pepper with the quinoa mixture, packing it in tightly.
8. Place the stuffed peppers upright in a baking dish and pour a little vegetable broth into the bottom of the dish to help steam the peppers.
9. Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes to lightly brown the tops.
10. Once done, remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 380
• Protein: 15 g
• Carbs: 66 g
• Fiber: 15 g
• Sugar: 4 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from quinoa, lentils, and chickpeas.
• High in fiber, promoting digestive health and satiety.

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