Stuffed Bell Peppers with Rice and Lentils and Chickpeas and Quinoa and Lentils and Chickpeas and Rice and Lentils

These stuffed bell peppers are a delightful fusion of rice, lentils, chickpeas, and quinoa, creating a hearty and nutritious meal. Baked to perfection, they are not only visually appealing but also packed with flavors and textures that make for a satisfying dinner.

Stuffed Bell Peppers with Rice and Lentils and Chickpeas and Quinoa and Lentils and Chickpeas and Rice and Lentils
60 minutes
Difficulty: Medium
American
450 kcal

Ingredients

  • Bell peppers - 2 large
  • Cooked rice - 1/2 cup
  • Cooked lentils - 1/2 cup
  • Cooked chickpeas - 1/2 cup
  • Quinoa - 1/4 cup
  • 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 - 1/2 cup
  • Parmesan cheese - 2 tablespoons, grated (optional)

Steps

  1. Preheat your oven to 180°C (350°F).
  2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
  3. In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and minced garlic, sauté until translucent, about 5 minutes.
  4. In a large bowl, combine the cooked rice, lentils, chickpeas, quinoa, sautéed onion and garlic, cumin, paprika, salt, and black pepper. Mix well to combine.
  5. Stuff each bell pepper with the rice and lentil mixture, packing it in tightly.
  6. Place the stuffed peppers upright in a baking dish. Pour the vegetable broth around the peppers to help keep them moist during baking.
  7. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
  8. Remove the foil and top each pepper with grated Parmesan cheese if using. Bake for an additional 10-15 minutes until the peppers are tender and the cheese is golden.
  9. Remove from the oven, sprinkle with fresh parsley, and serve warm.

Nutrition

  • Calories: 450
  • Protein: 18 g
  • Carbs: 70 g
  • Fiber: 15 g
  • Sugar: 5 g
  • Sodium: 350 mg
  • Cholesterol: 10 mg
  • Total Fat: 10 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 8 g
  • Water: 0.5 L

Health Benefits

  • High in plant-based protein from lentils, chickpeas, and quinoa.
  • Rich in fiber, supporting digestive health and providing a feeling of fullness.

Tags

AmericanKosherDinner