Lentil and Quinoa Stuffed Peppers Recipe

Name: Lentil and Quinoa Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Bell Pepper; 1 Tablespoon Extra Virgin Olive Oil; 1/2 whole Onion; 1/2 cups Mushrooms, Sliced; 1/2 whole Small Zucchini; 1 clove Garlic, Minced; 1 pinch Salt; 1 dash Pepper; 1/2 cups Lentils, Cooked According To Package Instructions; 1/2 cups Quinoa, Cooked According To Package Instructions; 3/4 cups Marinara; 1/2 cups Mozzarella And Parmesan Cheese

Servings: persons

3 whole Bell Pepper
1 Tablespoon Extra Virgin Olive Oil
1/2 whole Onion
1/2 cups Mushrooms, Sliced
1/2 whole Small Zucchini
1 clove Garlic, Minced
1 pinch Salt
1 dash Pepper
1/2 cups Lentils, Cooked According To Package Instructions
1/2 cups Quinoa, Cooked According To Package Instructions
3/4 cups Marinara
1/2 cups Mozzarella And Parmesan Cheese

1
Preheat oven to 350 degrees F.
2
Cut peppers in half lengthwise.
3
Clean out the seeds and ribs.
4
Chop one whole pepper and set the others aside.
5
In a medium saute pan, heat the oil.
6
Add in onion, chopped peppers, mushrooms, zucchini and garlic.
7
Season with salt and pepper.
8
Cook until veggies are just tender.
9
Add in lentils and quinoa.
10
Spread marinara into the bottom of an 8x8 baking dish.
11
Place pepper halves in the dish and fill with the lentil mixture.
12
Top peppers with cheese.
13
Bake for 40-45 minutes.
14
(My oven runs hot so you may need to cook yours a bit longer.)

146

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 whole Bell Pepper, 1 Tablespoon Extra Virgin Olive Oil, 1/2 whole Onion, 1/2 cups Mushrooms, Sliced, and more.

Yes, Lentil and Quinoa Stuffed Peppers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lentil and Quinoa Stuffed Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions