Mediterranean-inspired

Lentil Quinoa Stuffed Peppers

Bell peppers filled with lentils, quinoa, tomatoes, herbs, and feta for a practical plant-protein dinner.

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Lentil Quinoa Stuffed Peppers

Stuffed peppers are a durable search format, and this version updates the filling for the protein-and-fiber moment.

Lentils and quinoa make the peppers filling without relying on ground meat.

The filling is seasoned with tomatoes, garlic, oregano, parsley, and feta so it tastes complete before it ever goes into the peppers.

That matters because bland grain fillings are the fastest way to make stuffed peppers feel like health food homework.

Roast the peppers until they are tender but still hold their shape.

The filling is already cooked, so the oven time is mostly about softening the peppers and melting the cheese into the top.

For another recipe in this seed collection, try Coconut Chickpea Curry with Spinach or Mediterranean Dense Bean Salad Wraps.

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Directions

  1. Heat the oven to 400 F. Arrange pepper halves cut-side up in a baking dish.
  2. Warm olive oil in a skillet over medium heat. Add garlic and oregano and cook for 30 seconds.
  3. Stir in lentils, quinoa, crushed tomatoes, 1 teaspoon salt, and black pepper.
  4. Cook for 5 minutes, then fold in parsley, lemon juice, and half the feta.
  5. Spoon the filling into the peppers and sprinkle with remaining feta.
  6. Bake for 28 to 35 minutes, until the peppers are tender and the tops are lightly browned.

Nutrition

Nutrition Information

Estimated per serving: 420 calories, 20 g protein, 58 g carbohydrates, 13 g fat.

Variations

Recipe Variations

- Add chopped olives to the filling.
- Use goat cheese instead of feta.
- Top with toasted almonds for crunch.

Notes

  • Use cooked green or brown lentils that still hold their shape.
  • If the baking dish is dry, add 2 tablespoons water before baking.
  • The filled peppers reheat well for lunch the next day.

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