I have been going crazy over stuffed peppers recently. The funny thing is, I didn’t use to like them. In the past, I used bell pepper sparingly in meals so the flavor wasn’t strong. I don’t know what caused the change in my taste buds, but I’m loving these Italian Lentil and Quinoa Stuffed Peppers!
I called this recipe Italian because I used marinara sauce, garlic, and basil in the filling. During my stuffed peppers craze, I have also been using salsa and authentic Mexican cheese for a southwestern variety, recipe to come!
I am a total meal planner, and have my weeks worth of meals completely planned in advance. I make these peppers on the weekend to have for lunch through out the week.
The recipe makes 4 servings, so I can fill in my last work lunch on day 5 with whatever random leftovers we have in the fridge. Keeping one lunch day open in my plan helps me to clean out the fridge every week, or allows me a day to catch lunch with a friend!
Variations to the Italian Lentil and Quinoa Stuffed Peppers recipe:
- Cook extra quinoa and lentils to use in other meals throughout the week like BBQ Hawaiian Bowls with Quinoa or Spring Lentil Salad!
- Replace the carrot with whatever veggies you have on hand. Celery or spinach would be great choices!
- Any color of bell pepper will work, so choose the one you like best. I made this recipe with yellow and orange, but red and green would be just as good!
- 1 cup onion, diced
- 1 cup carrot, diced
- splash olive oil
- 4 garlic cloves, minced
- ¼ tsp each: black pepper, salt, crushed red pepper, thyme, and basil
- 1 cup cooked lentils (from ⅓ cup dry)
- 1 cup cooked quinoa (from ⅓ cup dry)
- 3 TBS grated Parmesan cheese
- 1 tsp balsamic vinegar
- 1¼ cups marinara sauce, divided
- 2 bell peppers
- 3 oz sliced mozzarella (8 thin slices off the block)
- Preheat oven to 350 F.
- Add onion, carrot, and a splash of olive oil to a skillet. Cook over medium heat until the veggies are starting to brown. Mix in garlic, black pepper, salt, crushed red pepper, thyme, and basil. Saute 1 more minute.
- Combine carrot mixture with lentils, quinoa, Parmesan, balsamic, and ¾ cup marinara sauce.
- Cut bell peppers in half, removing ribs and seeds. Spoon the lentil mixture into each pepper.
- Spread remaining marinara (1/2 cup) in the bottom of a 9x9 inch glass pan. Place each stuffed pepper into the pan and cover with foil.
- Cook in the preheated oven for 35 minutes.
- Remove the foil, add mozzarella and cook 15 more minutes.
- Cool 10 minutes before serving.
This post was shared at Fiesta Friday and The Weekend Potluck!
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