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

These stuffed bell peppers are a vibrant mix of quinoa, lentils, chickpeas, spinach, carrots, and peas, creating a healthy and satisfying midnight meal. Packed with protein and fiber, they are not only delicious but also nourishing.

Ingredients

• 2 large bell peppers (any color) - 300g
• 1/2 cup quinoa - 100g
• 1/2 cup cooked lentils - 100g
• 1/2 cup canned chickpeas, drained and rinsed - 120g
• 1 cup fresh spinach, chopped - 30g
• 1 medium carrot, grated - 60g
• 1/2 cup frozen peas - 75g
• 1 tablespoon olive oil - 15ml
• 1 teaspoon garlic powder - 5g
• 1 teaspoon onion powder - 5g
• 1 teaspoon smoked paprika - 5g
• Salt and pepper to taste
• 1/2 cup vegetable broth - 120ml
• 1/4 cup shredded cheese (optional) - 30g

Steps

1. Preheat the oven to 180°C (350°F).
2. Cook quinoa according to package instructions, using vegetable broth instead of water for added flavor.
3. While the quinoa is cooking, prepare the bell peppers by cutting the tops off and removing the seeds and membranes.
4. In a large mixing bowl, combine the cooked quinoa, lentils, chickpeas, chopped spinach, grated carrot, and frozen peas.
5. Add olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper to the mixture and stir until well combined.
6. Stuff each bell pepper with the quinoa and vegetable mixture, packing it tightly.
7. Place the stuffed peppers upright in a baking dish and cover with foil.
8. Bake in the preheated oven for 25-30 minutes, until the peppers are tender.
9. If using cheese, remove the foil for the last 5 minutes and sprinkle cheese on top of the stuffed peppers.
10. Remove from the oven and let cool slightly before serving.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 55 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 10 mg
• Total Fat: 8 g
• Saturated Fat: 2 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

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

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