Italian Lentil and Quinoa Stuffed Peppers

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Italian Lentil and Quinoa Stuffed Peppers by Alison's AllspiceI 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!  

Italian Lentil and Quinoa Stuffed Peppers by Alison's Allspice Italian Lentil and Quinoa Stuffed Peppers by Alison's Allspice Italian Lentil and Quinoa Stuffed Peppers by Alison's Allspice Italian Lentil and Quinoa Stuffed Peppers by Alison's Allspice 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:

  1. Cook extra quinoa and lentils to use in other meals throughout the week like BBQ Hawaiian Bowls with Quinoa or Spring Lentil Salad!
  2. Replace the carrot with whatever veggies you have on hand.  Celery or spinach would be great choices!
  3. 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!
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Italian Lentil and Quinoa Stuffed Peppers

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These Italian lentil and quinoa stuffed peppers bake for 50 minutes in the oven, and are totally worth the wait! The smells coming from the kitchen will draw everyone in for a delicious home cooked meal!

  • Author: Alison's Allspice
  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 10 mins
  • Yield: 4 servings
  • Category: Entree
  • Cuisine: Italian

Ingredients

  • 1 cup onion, diced
  • 1 cup carrot, diced
  • splash olive oil
  • 4 garlic cloves, minced
  • 1/4 tsp each: black pepper, salt, crushed red pepper, thyme, and basil
  • 1 cup cooked lentils (from 1/3 cup dry)
  • 1 cup cooked quinoa (from 1/3 cup dry)
  • 3 TBS grated Parmesan cheese
  • 1 tsp balsamic vinegar
  • 1 1/4 cups marinara sauce, divided
  • 2 bell peppers
  • 3 oz sliced mozzarella (8 thin slices off the block)

Instructions

  1. Preheat oven to 350 F.
  2. 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.
  3. Combine carrot mixture with lentils, quinoa, Parmesan, balsamic, and 3/4 cup marinara sauce.
  4. Cut bell peppers in half, removing ribs and seeds. Spoon the lentil mixture into each pepper.
  5. Spread remaining marinara (1/2 cup) in the bottom of a 9×9 inch glass pan. Place each stuffed pepper into the pan and cover with foil.
  6. Cook in the preheated oven for 35 minutes.
  7. Remove the foil, add mozzarella and cook 15 more minutes.
  8. Cool 10 minutes before serving.

This post was shared at Fiesta Friday and The Weekend Potluck!

These Italian lentil and quinoa stuffed peppers bake for 50 minutes in the oven, and are totally worth the wait! The smells coming from the kitchen will draw everyone in for a delicious home cooked meal!

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