Lentil and Quinoa Stuffed Bell Peppers with Tomato Sauce
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-inspired vegetarian (vegetarian) ready in about 55 minutes blends large halved bell peppers, cooked lentils, cooked quinoa into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 4 large halved bell peppers
- 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
- 1/8 tsp black pepper
- 1 cup tomato sauce
- 2 tbsp grated Parmesan cheese
Instructions
- Step 1: Preheat oven to 375°F. Place 4 halved bell peppers in a baking dish, cut side up.
- 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.
- Step 3: Stuff the mixture evenly into the bell peppers, pressing down gently.
- Step 4: Pour 1 cup tomato sauce over the stuffed peppers, ensuring the sauce covers the top.
- 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.
- Step 6: Sprinkle with 2 tbsp grated Parmesan cheese and serve.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lentil and Quinoa Stuffed Bell Peppers with Tomato Sauce take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Lentil and Quinoa Stuffed Bell Peppers with Tomato Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Lentil and Quinoa Stuffed Bell Peppers with Tomato Sauce?
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 Lentil and Quinoa Stuffed Bell Peppers with Tomato Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Lentil and Quinoa Stuffed Bell Peppers with Tomato Sauce 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
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
