Italian Lentil and Quinoa Stuffed Peppers
 
Prep time
Cook time
Total time
 
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:
Recipe type: Entree
Cuisine: Italian
Serves: 4 servings
Ingredients
  • 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)
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 ¾ 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 9x9 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.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/italian-lentil-and-quinoa-stuffed-peppers/