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Vegetarian Stuffed Peppers With Lentils

Jen Sim
Mouthwatering vegetarian peppers stuffed with beluga lentils, red quinoa, sweetcorn and spinach cooked in a tomato sauce.
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Course: Appetizer, Main Course
Keyword: lentils, plant based, quinoa, vegan
Prep Time: 5 minutes
Cook Time: 1 hour
Servings: 4 people
Author: Jen Sim


  • Oven
  • Pan
  • Oven dish


  • 4 bell peppers (red, yellow, orange and green)
  • 200 g beluga lentils
  • 80 g red quinoa
  • 1/2 red onion (chopped)
  • 2-3 garlic cloves (crushed)
  • 1 can of plummed tomatoes (blended)
  • 1-2 cups of water
  • Salt to taste
  • Paprika to taste
  • 1-2 tsp of cumin powder
  • 1 tsp oregano
  • 1 handful of spinach
  • 3/4 cup sweetcorn
  • Parsley to garnish
  • A splash of vegetable oil


  • Add enough vegetable oil to cover the base of a pan. Once the oil is hot add onions, crushed garlic and cook until soft.
  • Pour in blended tomatoes, add cumin powder, oregano, salt, paprika to taste and stir. Bring the tomato sauce to a boil and add beluga lentils and cook for 10-15 minutes.
  • Preheat oven at 180C.
  • Add red quinoa into the pan and pour 1-2 cups of water. Add spinach, sweetcorn, stir and cook for 10-15 minutes or until soft.
  • Grease oven dish wish a splash of oil. Slice bell peppers in half and add them to the oven dish. Stuff each pepper with lentil sauce and bake for 15-20 minutes or until soft. Garnish with parsley and serve.