Quinoa and Lentil Stuffed Bell Peppers with Tahini Drizzle

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Bell peppers filled with a hearty quinoa and lentil mixture, drizzled with tahini. This mediterranean-inspired vegan (gluten-free) ready in about 55 minutes pairs quinoa, lentils, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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 "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

• 100g quinoa
• 150g lentils
• 4 bell peppers
• 2 tbsp tahini
• 100g chickpeas
• 1 lemon

Instructions

1. Step 1: Rinse 100g quinoa under cold water in a fine mesh strainer until the water runs clear. In a medium pot, combine quinoa with 2 cups water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes until fluffy. Tip: Avoid stirring during cooking to prevent the quinoa from becoming mushy.
2. Step 2: In a separate pot, add 150g lentils and 3 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until lentils are tender and split open. Drain well in a colander. Tip: If lentils are still firm after 25 minutes, add 1/2 cup water and continue simmering.
3. Step 3: In a large bowl, combine the cooked quinoa, drained lentils, and 100g chickpeas (drained and rinsed). Add 1 tsp salt, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 tsp black pepper. Mix thoroughly until evenly combined. Tip: For extra flavor, add 1 minced garlic clove and 1 tbsp chopped parsley if available.
4. Step 4: Preheat oven to 375°F (190°C). Cut the tops off 4 bell peppers and remove seeds and membranes. Stuff each pepper with the quinoa-lentil mixture, pressing gently to compact. Place peppers upright in a baking dish and cover with aluminum foil.
5. Step 5: Bake for 25 minutes, then remove the foil and bake for 10-15 minutes until the pepper skins are blistered and the filling is hot. Tip: Check for doneness by inserting a fork into the thickest part of the pepper— it should pierce easily.
6. Step 6: In a small bowl, whisk 2 tbsp tahini with the juice of 1 lemon (about 2 tbsp) and 2 tbsp warm water until smooth. Drizzle the tahini-lemon sauce over the baked peppers, then garnish with additional lemon wedges. Tip: For a thicker drizzle, simmer the sauce over low heat for 2-3 minutes until it reaches a syrupy consistency.