Mediterranean Stuffed Bell Peppers with Quinoa and Lentils

These vibrant stuffed bell peppers are bursting with hearty quinoa, protein-packed lentils, and aromatic Mediterranean herbs, offering a satisfying and nutritious lunch option. Enjoy the delightful flavors of sun-dried tomatoes, olives, and fresh basil in every bite.

Ingredients

• 4 large bell peppers, halved and seeds removed
• 1 cup quinoa, rinsed
• 1 cup canned lentils, drained and rinsed
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup black olives, sliced
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the quinoa according to package instructions and set aside.
3. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant and translucent, about 5 minutes.
4. Add lentils, sun-dried tomatoes, olives, cooked quinoa, oregano, and smoked paprika. Season with salt and pepper, stir to combine, and cook for another 5 minutes.
5. Stuff each halved bell pepper with the quinoa and lentil mixture, packing it generously.
6. Place the stuffed peppers on a baking sheet and bake for 20 minutes, until the peppers are tender.
7. Garnish with fresh basil leaves and serve warm.

Health Benefits

• High in plant-based protein and fiber from lentils and quinoa
• Rich in antioxidants from bell peppers and sun-dried tomatoes
• Low in saturated fat, supporting heart health

Nutrition Facts

Calories: 280 | Protein: 10g | Carbs: 46g | Fat: 7g | Fiber: 10g | Sugar: 7g