Sweet roasted red bell pepper halves get piled high with a well-spiced lentil and quinoa mixture in this satisfying take on stuffed peppers. Hearty, plant-based, and full of flavor.
Ingredients
- 2 red bell peppers
- 1 small onion, chopped, cut in half with seeds and core removed
- 1 Tbsp olive oil
- 3-1/2 cups water
- 1 cup lentils
- 1/4 tsp coriander seed powder
- 1/2 tsp yellow mustard seeds
- 1/2 tsp garlic powder
- 1 Tbsp lemon juice
- 1/2 tsp unrefined sea salt
- 1/2 cup quinoa
- 1/4 tsp celery seed
Method
- Spray a cookie sheet with grapeseed oil. Set peppers on the sheet with the inside facing up and spray the inside of the peppers lightly with oil. Cook at 350 degrees for approximately 35 minutes.
- Sauté onion in olive oil for a couple of minutes. Add water, lentils, coriander, mustard seeds, garlic powder, lemon juice, celery seed, and salt, and stir well. Bring to a boil, then turn down to a simmer for 10 minutes.
- Add quinoa. Stir well and cook for approximately another 15 minutes, covered, checking and stirring frequently. Add a little more water if necessary — you want the mixture thick but not too dry. Remove from heat once tender.
- Each serving receives 1/2 of a red bell pepper mounded with the lentil mixture.
Serves 4. If you have ever slightly enjoyed a stuffed pepper, you are in for a taste extravaganza — this plant-based version will fill you up and you'll never miss the meat.
