VEGAN STUFFED BELL PEPPER WITH LENTILS AND QUINOA
A wholesome and hearty Vegan Stuffed Bell Pepper With Lentils And Quinoa is a nourishing plant-based entrée packed with protein and fibre. Perfect for solo dinners or meal prep, it features a vibrant bell pepper filled with a savoury blend of cooked lentils, quinoa and tomato paste, seasoned with cumin, olive oil and black pepper. The roasted pepper adds a sweet, charred flavour, while the stuffing is warm, rich and satisfying. It’s ideal for health-conscious individuals seeking a balanced and flavourful dinner that’s entirely vegan and gluten-free. Whether you’re making this for a weekday meal or part of a special dinner spread, it delivers on taste, nutrition and ease. Pair Vegan Stuffed Bell Pepper With Lentils And Quinoa with a crisp side salad or roasted vegetables for a well-rounded and plant-forward experience that’s delicious as it is nourishing.
RECIPE CATEGORY
Entrée
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Bake
OCCASION/HOLIDAY
Fall
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Healthy, High Fibre, Low Fat, Wheat / Gluten-Free
DISH TYPE
Stuffing / Dressing
INGREDIENTS
Here is a list of ingredients for the preparation of Vegan Stuffed Bell Pepper With Lentils And Quinoa:
- 150 grams | 5.29 ounces | 1 bell pepper, halved and deseeded
- 100 grams | 3.53 ounces | ½ cup cooked lentils
- 46 grams | 1.62 ounces | ¼ cup cooked quinoa
- 15 grams | 0.53 ounces | 1 tablespoon tomato paste
- 1.20 grams | 0.04 ounces | ½ teaspoon ground cumin
- 5 milliliters | 0.17 fluid ounces | 1 teaspoon olive oil
- 1.5 grams | 0.05 ounces | ¼ teaspoon fine sea salt
- 0.30 grams | 0.01 ounces | ¼ teaspoon black pepper, freshly ground
FULL NUTRITIONAL INFORMATION
- Calories: 275 kilocalories
- Fat: 5.4 grams
- Saturated Fat: 0.7 grams
- Carbohydrate: 44.0 grams
- Sugar: 9.8 grams
- Fibre: 13.6 grams
- Sodium: 600 milligrams
- Protein: 12.5 grams
- Calcium: 49 milligrams
- Potassium: 903 milligrams
- Iron: 5.3 milligrams
PREPARATION
These steps are followed for the preparation of Vegan Stuffed Bell Pepper With Lentils And Quinoa:
- Preheat The Oven: Preheat your oven to 190° Celsius and line a small baking dish with parchment paper.
- Dessed The Bell Pepper: Halve and deseed the bell pepper, then lightly brush the inside with olive oil and place the cut side up in the baking dish.
- Mix The Ingredients: In a bowl, combine the cooked lentils, quinoa, tomato paste, ground cumin, olive oil, salt and black pepper. Stir it until well incorporated.
- Make Filling Compact: Spoon the mixture into the halved bell pepper evenly and press gently so the filling is compact.
- Bake: Bake for 25 to 30 minutes, until the pepper softens and begins to brown at the edges.
- Serve: Remove from oven, let the Vegan Stuffed Bell Pepper With Lentils And Quinoa cool slightly and serve warm with your choice of side.
PREPARATION TIME
10 minutes
COOKING TIME
30 minutes
TIPS
Here are some helpful tips for Vegan Stuffed Bell Pepper With Lentils And Quinoa:
- Pre-Cook Grains: Cook lentils and quinoa in advance to save time on busy weeknights.
- Choose Firm Bell Peppers: Use firm bell peppers to ensure they hold their shape during baking.
- Add Depth: Enhance flavour with smoked paprika, garlic powder or a pinch of chilli flakes.
- Keep It Compact: Press filling down firmly so it bakes evenly and stays together.
- Serve Creatively: Pair with fresh salad, herbed couscous or a drizzle of tahini.
VARIATIONS
- Boost Protein: Add chopped tofu or tempeh to the mix.
- Grain-Free Option: Use cauliflower rice instead of quinoa.
- Extra Vegetables: Incorporate mushrooms, spinach or grated courgette for added nutrients.
- Cheesy Top: Sprinkle vegan cheese on top before baking for a melted finish.
- Low-Sodium: Reduce salt and enhance with herbs like thyme, parsley or coriander.
PREPPING AND STORAGE
- Refrigerator: Store cooked Vegan Stuffed Bell Pepper With Lentils And Quinoa in an airtight container in the refrigerator for up to 3 days.
- Freezer: Wrap individually in foil and freeze for up to 2 months.
- Reheating: Reheat in the oven at 180° Celsius for 15 to 20 minutes or microwave until piping hot.
- Advance Preparation: Filling can be made a day in advance and stored separately, then assembled and baked when needed.
