Lentil and Quinoa Stuffed Bell Peppers with Tomato Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Bell peppers filled with a hearty blend of lentils, quinoa, and vegetables, topped with a simple tomato sauce for a balanced vegetarian dish. This Mediterranean vegetarian recipe, ready in about 55 minutes, pairs bell peppers, cooked lentils, and cooked quinoa for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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.

Prep: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Place 4 halved bell peppers in a baking dish, cut side up.
  2. Step 2: In a bowl, combine 1 cup cooked lentils, 1/2 cup cooked quinoa, 1/2 cup diced zucchini, 1/4 cup diced red onion, 2 tbsp tomato paste, 1/4 cup vegetable broth, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper; mix until well combined.
  3. Step 3: Stuff the mixture evenly into the bell peppers, pressing down gently.
  4. Step 4: Pour 1 cup tomato sauce over the stuffed peppers, ensuring the sauce covers the top.
  5. Step 5: Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes until peppers are tender.
  6. Step 6: Sprinkle with 2 tbsp grated Parmesan cheese and serve.

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