Vegetarian Lentil Stuffed Peppers
This mouth-watering Vegetarian Lentil Stuffed Peppers is nutritious and delicious. It is made with capsicum peppers, beluga lentils, red quinoa, sweetcorn, and spinach cooked in a tomato sauce. Serve as a main.
Servings: 4 people
Equipment
- Oven
- Pan
- Oven dish
Ingredients
- 4 bell peppers (red, yellow, orange and green)
- 200 g beluga lentils
- 80 g red quinoa
- ½ 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 teaspoon of cumin powder
- 1 teaspoon oregano
- 1 handful of spinach
- ¾ cup sweetcorn
- Parsley to garnish
- A splash of vegetable oil
Instructions
- 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.
Video
Notes
- Quinoa: You can choose any type of quinoa for this recipe. The most popular ones are white, red, and black quinoa. White quinoa has a fluffy texture, while red quinoa is chewier and more hearty.
- Add-ins: Enhance the flavor by topping these peppers with shredded mozzarella or any other cheese you prefer.
- Swaps: For a heartier and more filling option, you can replace the quinoa with white rice, brown rice, or bulgur wheat.