Provençal Stuffed Peppers

Provençal Stuffed Peppers are a vibrant and flavorful dish, featuring tender bell peppers filled with a savory mixture of lentils, herbs, and spices, perfect for a vegan BBQ. This dish encapsulates the essence of southern France with its aromatic ingredients and colorful presentation.

Ingredients

• 2 large bell peppers (red or yellow) - 300g
• 100g cooked green lentils
• 50g quinoa
• 1 medium onion - 100g, finely chopped
• 2 cloves garlic - 10g, minced
• 1 medium zucchini - 150g, diced
• 100g cherry tomatoes, halved
• 2 tablespoons olive oil - 30ml
• 1 teaspoon dried herbes de Provence
• Salt - to taste
• Black pepper - to taste
• Fresh basil - for garnish

Steps

1. Preheat your BBQ or oven to 200°C (400°F).
2. In a pot, cook the quinoa according to package instructions and set aside.
3. In a skillet, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until translucent, about 5 minutes.
4. Add the diced zucchini and cherry tomatoes to the skillet, cooking for another 5-7 minutes until softened.
5. Stir in the cooked lentils, quinoa, herbes de Provence, salt, and black pepper. Mix well and cook for an additional 2-3 minutes to combine flavors.
6. Cut the tops off the bell peppers and remove the seeds. Stuff each pepper with the lentil and quinoa mixture, packing it tightly.
7. Place the stuffed peppers upright on the BBQ grill or in a baking dish in the oven. Cook for 20-25 minutes until the peppers are tender.
8. Remove the stuffed peppers from the grill or oven and let them cool slightly. Garnish with fresh basil before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 52 g
• Fiber: 13 g
• Sugar: 6 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

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

Tags