Genuine Quinoa & Lentil Stuffed Peppers
Colorful bell peppers filled with a hearty quinoa-lentil mixture, packed with vegetables and seasoned with cumin and smoked paprika. This mediterranean-inspired vegetarian (vegetarian) ready in about 60 minutes pairs large bell peppers, quinoa, lentils for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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 large bell peppers
- 1 cup quinoa
- 1 cup lentils
- 1/2 cup onion
- 1/2 cup carrots
- 1/4 cup celery
- 2 tbsp olive oil
- 1/2 cup tomato sauce
- 1 tsp cumin
- 1/2 tsp smoked paprika
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cut the tops off 6 bell peppers, remove seeds, and place in a baking dish.
- Step 2: In a skillet, heat 2 tbsp olive oil over medium heat. Add 1/2 cup diced onion, 1/2 cup grated carrots, and 1/4 cup diced celery. Sauté for 5 minutes until softened.
- Step 3: Add 1 cup quinoa and 1 cup lentils (rinsed). Stir in 1 tsp cumin and 1/2 tsp smoked paprika. Cook for 2 minutes, then stir in 1/2 cup tomato sauce. Cook for 5 minutes until thickened.
- Step 4: Stuff the pepper shells with the quinoa-lentil mixture, pressing gently to pack. Cover with foil and bake for 35-40 minutes until peppers are tender. Let cool slightly before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Genuine Quinoa & Lentil Stuffed Peppers take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Genuine Quinoa & Lentil Stuffed Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large bell peppers from drying out.
Can I substitute ingredients in Genuine Quinoa & Lentil Stuffed Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Genuine Quinoa & Lentil Stuffed Peppers for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Genuine Quinoa & Lentil Stuffed Peppers vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Very good for a 40-minute recipe. Would bump up the spice level though.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Very good for a 40-minute recipe. Would bump up the spice level though.
