Stuffed Bell Peppers with Quinoa and Lentils and Chickpeas and Spinach

Stuffed Bell Peppers with Quinoa, Lentils, Chickpeas, and Spinach is a vibrant and nutritious dish that combines hearty ingredients for a satisfying midnight meal. Packed with protein and fiber, these peppers are not only filling but also bursting with flavor.

Ingredients

• 2 large bell peppers - any color
• 1 cup cooked quinoa
• 1/2 cup cooked green lentils
• 1/2 cup canned chickpeas, rinsed and drained
• 1 cup fresh spinach, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup shredded cheese (optional, for topping)
• Fresh parsley for garnish (optional)

Steps

1. Preheat your oven to 190°C (375°F).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened, about 3-4 minutes.
4. Stir in the cooked quinoa, lentils, chickpeas, chopped spinach, cumin, smoked paprika, salt, and pepper. Cook for an additional 2-3 minutes until the spinach is wilted.
5. Carefully stuff each bell pepper with the quinoa mixture, packing it in gently but firmly.
6. If using, sprinkle shredded cheese on top of each stuffed pepper.
7. Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
8. Remove the foil and bake for an additional 10 minutes or until the peppers are tender and the cheese is melted and bubbly.
9. Garnish with fresh parsley before serving.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 5 mg
• Total Fat: 8 g
• Saturated Fat: 2 g
• Unsaturated Fat: 6 g
• Water: 0.3 L

Health Benefits

• High in protein and fiber, promoting satiety and digestive health.
• Rich in vitamins and minerals from the vegetables and legumes.

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