Budget-Friendly Mediterranean Stuffed Peppers
Colorful bell peppers filled with a hearty mix of quinoa, lentils, and herbs, baked to perfection. A nutritious, budget-conscious twist on a classic dish. This Mediterranean recipe (vegetarian), ready in about 50 minutes, pairs bell peppers, quinoa, canned lentils for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 medium bell peppers
- 1 cup quinoa
- 1.5 cups canned lentils
- 1 cup tomato sauce
- 1/2 cup, finely chopped onion
- 2 cloves, minced garlic
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 cup, chopped fresh parsley
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 375°F (190°C). Cut bell peppers in half lengthwise, remove seeds, and place in a baking dish.
- Step 2: In a large bowl, combine 1 cup cooked quinoa, 1.5 cups drained lentils, 1/2 cup chopped onion, 2 minced garlic cloves, 2 tbsp olive oil, 1 tsp oregano, and 1/2 tsp salt. Mix until well combined.
- Step 3: Spoon the quinoa-lentil mixture into the pepper halves, pressing down gently to pack the filling. Top each with 2 tbsp tomato sauce.
- Step 4: Bake for 25-30 minutes until peppers are tender and the filling is golden and bubbly. Garnish with fresh parsley before serving.
