Stuffed Bell Peppers with Quinoa and Lentils and Chickpeas and Spinach and Carrots and Peas

These colorful stuffed bell peppers are packed with a wholesome mixture of quinoa, lentils, chickpeas, spinach, carrots, and peas, making them a nutrient-dense midnight snack. Perfectly seasoned and baked to perfection, they offer a satisfying and healthy option for any late-night craving.

Ingredients

• 2 large bell peppers - any color
• 1/2 cup quinoa - rinsed
• 1/2 cup cooked lentils
• 1/2 cup canned chickpeas - rinsed and drained
• 1 cup fresh spinach - chopped
• 1/2 cup carrots - finely diced
• 1/2 cup green peas - frozen or fresh
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt - to taste
• Pepper - to taste
• 1 cup vegetable broth or water

Steps

1. Preheat the oven to 190°C (375°F).
2. Cut the tops off the bell peppers and remove the seeds and membranes, setting the tops aside.
3. In a saucepan, heat the olive oil over medium heat. Add the carrots and sauté for about 5 minutes until they start to soften.
4. Add the chopped spinach, cooked lentils, chickpeas, quinoa, green peas, garlic powder, onion powder, cumin, paprika, salt, and pepper to the saucepan. Stir to combine.
5. Pour in the vegetable broth or water and bring to a gentle simmer. Cover and cook for about 15 minutes, or until the quinoa is cooked and the mixture is heated through.
6. While the filling is cooking, prepare a baking dish by lightly greasing it with olive oil.
7. Stuff each bell pepper with the quinoa mixture, packing it in gently. Place the tops of the peppers back on if desired.
8. Arrange the stuffed peppers upright in the baking dish and add a splash of water to the bottom of the dish to create steam.
9. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender.
10. Remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 8 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 dietary fiber, promoting digestive health.

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