I have been going crazy over stuffed peppers recently. The funny thing is, I didn’t use to like them. In the past, I used bell pepper sparingly in meals so the flavor wasn’t strong. I don’t know what caused the change in my taste buds, but I’m loving these Italian Lentil and Quinoa Stuffed Peppers!
I called this recipe Italian because I used marinara sauce, garlic, and basil in the filling. During my stuffed peppers craze, I have also been using salsa and authentic Mexican cheese for a southwestern variety, recipe to come!
I am a total meal planner, and have my weeks worth of meals completely planned in advance. I make these peppers on the weekend to have for lunch through out the week.
The recipe makes 4 servings, so I can fill in my last work lunch on day 5 with whatever random leftovers we have in the fridge. Keeping one lunch day open in my plan helps me to clean out the fridge every week, or allows me a day to catch lunch with a friend!
Variations to the Italian Lentil and Quinoa Stuffed Peppers recipe:
- Cook extra quinoa and lentils to use in other meals throughout the week like BBQ Hawaiian Bowls with Quinoa or Spring Lentil Salad!
- Replace the carrot with whatever veggies you have on hand. Celery or spinach would be great choices!
- Any color of bell pepper will work, so choose the one you like best. I made this recipe with yellow and orange, but red and green would be just as good!
- 1 cup onion, diced
- 1 cup carrot, diced
- splash olive oil
- 4 garlic cloves, minced
- ¼ tsp each: black pepper, salt, crushed red pepper, thyme, and basil
- 1 cup cooked lentils (from ⅓ cup dry)
- 1 cup cooked quinoa (from ⅓ cup dry)
- 3 TBS grated Parmesan cheese
- 1 tsp balsamic vinegar
- 1¼ cups marinara sauce, divided
- 2 bell peppers
- 3 oz sliced mozzarella (8 thin slices off the block)
- Preheat oven to 350 F.
- Add onion, carrot, and a splash of olive oil to a skillet. Cook over medium heat until the veggies are starting to brown. Mix in garlic, black pepper, salt, crushed red pepper, thyme, and basil. Saute 1 more minute.
- Combine carrot mixture with lentils, quinoa, Parmesan, balsamic, and ¾ cup marinara sauce.
- Cut bell peppers in half, removing ribs and seeds. Spoon the lentil mixture into each pepper.
- Spread remaining marinara (1/2 cup) in the bottom of a 9x9 inch glass pan. Place each stuffed pepper into the pan and cover with foil.
- Cook in the preheated oven for 35 minutes.
- Remove the foil, add mozzarella and cook 15 more minutes.
- Cool 10 minutes before serving.
Made this tonight for the first time. Let’s just say it’s now pinned. My 14 and 8 yr old boys both had seconds! I say that’s a win! Very tasty. I didn’t have mozzarella, but had string cheese and used that. Came out great.
Thanks for posting and telling us how much you and your kids enjoyed the recipe! I’m so glad you liked it!
Yum. Thats gotta be good.
Thanks Ann!
I’m so into stuffed peppers lately- sounds delish!
Me too! Tasty and healthy!
Yummy bubbly cheese. Yes please!
I know, right! Anything with brown bubbly cheese is delicious!
Looks delish!
Thank you Sonali!
Sounds delicious! It would definitely have me ready for dinner!!
It smells so good while baking! I think you would love the recipe Emily!
Stuffed peppers are SO good! Love this veggie version!
Thanks Emily, me too!
This is right up my street! Looks great!
Thanks Monika!
This will be a great addition to our Meatless Monday dinners!
I completely agree! This filling works great in mushrooms and zucchinis as well!
Those look heavenly!!
Thank you Shannon!
I love stuffed peppers and these sound like a wonderful vegetarian version!
Yes, the lentils and quinoa are full of delicious protein! Thank you!
I have a bag of unopened quinoa and now I just found a way to use it. These look absolutely fantastic- light and satisfying at the same time. Thanks for sharing at Fiesta Friday party!
Thank you Jhuls, I hope you love the recipe!