Lentil Quinoa Stuffed Peppers
By Recipes Worth Cooking Test Kitchen

Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 4
Difficulty: Medium
Cuisine: Mediterranean-inspired

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

Ingredients:
- 2.00 Tablespoon olive oil
- 1.00 Tablespoon lemon juice
- 3.00 Clove garlic
- 1.00 Teaspoon dried oregano
- 0.25 Cup parsley
- 1.00 Cup crushed tomatoes
- 4.00 Piece bell pepper
- 0.75 Cup feta cheese
- 2.00 Cup cooked lentils
- 1.50 Cup cooked quinoa

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

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

Source: https://recipesworthcooking.com/lentil-quinoa-stuffed-peppers/export/