Baked Green Peppers Filled with Quinoa and Lentils

This is a perfect dish to finish off leftovers!

You basically toss what you have hanging about in your fridge into a pepper, bake it, serve it up with some salad, a (very big) dollop of hummus, and you’re set! Easy and effortless yet delicious. Exactly my kind of meal!

Green Peppers Filled with Quinoa and Lentils

I love quinoa! Have you tried it yet?

It’s such a perfect gluten-free grain (even though it’s technically a seed, more specifically a pseudo-cereal, like buckwheat) and is incredible versatile! Not to mention delicious!

There is much debate is it’s pronounced kwuh-NO-uh or KWIN-wah. The correct pronunciation is KWIN-wah, so now you know! Not that saying the other is that horrible, but ye, thought you should know!

Green Peppers Filled with Quinoa and Lentils

To make enough for 1 person, you will need:

2 green peppers
1/4 cup cooked quinoa*
1/4 cup cooked lentils**
Drizzle of olive oil

Handful coriander leaves
1 tsp each sunflower & pumpkin seeds
Sprinkle of salt & pepper

Let’s make it baby!

Preheat oven to 200ºC.

Wash and cut your peppers in half, discarding the seeds and the top. Lay them flat in an oven dish.

Mix together your lentils and quinoa in a bowl and spread the mixture evenly among the peppers. Drizzle with olive oil, sprinkle the salt & pepper, and cover with tinfoil, then place in the oven for 20 minutes.

When the peppers are nice and done, remove from oven and top with the coriander and the seeds.

Serve alongside some salad and enjoy!

*I always soak my quinoa for 6 hours to overnight. Then drain and rinse and cook with water 2x the amount of quinoa (so 1 cup of quinoa + 2 cups of water). When the water is all absorbed and the quinoa is fully cooked, add 1 tbsp of tahini and a sprinkling of pepper. Stir and serve!

** For the lentils, also add 2x the amount of water as to lentils. Add water, lentils, and 2 bay leaves and bring the water to quick boil. Reduce the heat and let simmer for the remaining cooking time (about 20 minutes). When the lentils are done, add in curry powder and sprinkle of salt. Should keep in the fridge for about 1 week!

Green Peppers Filled with Quinoa and Lentils

If you’re not that into baking the peppers, you can always just heat up the fillings separately in a pan and add to the peppers, keeping them raw! Still tastes yummy!

This recipe is easily multiplied, so if you’re feeding more than one it’s still easy!