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Healthy Mediterranean Stuffed Peppers Recipe with Quinoa and Lentils – Easy and Delicious

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A quick and easy Mediterranean-inspired stuffed peppers recipe featuring a protein-packed filling of quinoa and lentils, perfect for a healthy weeknight dinner.

Ingredients

Scale
  • 4 large bell peppers (any color)
  • 1 cup quinoa, rinsed
  • 1 cup brown or green lentils, rinsed
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 1/2 cup Kalamata olives, chopped (optional)
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • Salt and pepper to taste
  • 1/2 cup crumbled feta cheese (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a medium saucepan, combine 1 cup rinsed quinoa with 2 cups water. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes or until water is absorbed.
  3. In a separate saucepan, cook 1 cup lentils in 3 cups water for 20-25 minutes until tender but not mushy. Drain any excess water.
  4. Slice the tops off the bell peppers and carefully remove the seeds and membranes. Chop the tops and set aside.
  5. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  6. Add diced tomatoes (including juice) and chopped pepper tops to the skillet. Stir in ground cumin, smoked paprika, salt, and pepper. Cook for 5 minutes to let flavors meld and excess moisture evaporate.
  7. Combine the cooked quinoa and lentils with the sautéed vegetable mixture in a large bowl. Stir in chopped Kalamata olives and fresh parsley. Adjust seasoning with salt, pepper, and lemon juice.
  8. Stuff each bell pepper generously with the quinoa-lentil filling. Place them upright in a baking dish. Drizzle a little olive oil over the tops to keep them moist.
  9. Bake uncovered for 30-35 minutes, until peppers are tender but still hold shape. If using feta cheese, sprinkle it on during the last 10 minutes of baking to soften and slightly brown.
  10. Remove from oven and let cool for 5 minutes before serving.

Notes

If filling feels too dry, add a splash of vegetable broth before stuffing. Tent peppers loosely with foil if they brown too quickly on top. Rinse quinoa well to remove bitterness. Cook lentils until tender but not mushy for best texture. Toast quinoa before boiling for nuttier flavor. Give peppers space in baking dish for even roasting.

Nutrition

Keywords: stuffed peppers, quinoa, lentils, Mediterranean, healthy, vegetarian, vegan option, easy dinner, plant-based

Find it online: https://sweetstirring.com/healthy-mediterranean-stuffed-peppers-recipe-with-quinoa-and-lentils-easy-and-delicious/