Quinoa and lentil stuffed bell peppers
![Artist's impression of a roasted bell pepper, stuffed with quinoa and lentil.](https://cdn.prod.website-files.com/625403361d98807cf6b43807/64cba24b6f692dbad9855334_quinoa-and-lentil-stuffed-bell-peppers.webp)
If you're looking for a dish that's flavourful, nutritious and satisfying, you've found it. The blend of protein-rich quinoa, wholesome lentils and aromatic Indian spices give this meal a delightful taste, while the colourful bell peppers are a vibrant treat on your plate.
Prep time: 15 minutes
Cook time: 45-50 minutes
Serves: 1
Ingredients
- 1 medium bell pepper
- Quinoa, (30g)
- Split red lentils (masoor dal), (20g)
- Onion, (20g) finely chopped
- Tomato, (20g) diced
- 1 small green chilli, finely chopped (adjust to taste)
- Cumin seeds, ½ tsp
- Turmeric powder, ½ tsp
- Coriander powder, ½ tsp
- Garam masala, ½ tsp
- Salt to taste
- Olive oil, 1 tsp
- Fresh cilantro leaves, for garnish
Method
- Preheat the oven to 180°C (350°F).
- Cut the top off the bell pepper and remove the seeds and membranes.
- In a saucepan, rinse quinoa and lentils. Add 1.5 cups of water, a pinch of salt, and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until cooked and water is absorbed.
- In a separate pan, heat olive oil. Add cumin seeds and let them splutter. Add chopped onion and sauté until golden.
- Stir in tomatoes, green chilli, turmeric, coriander powder, and salt. Cook until the tomatoes are soft.
- Add cooked quinoa and lentils to the tomato mixture. Sprinkle garam masala and mix well.
- Stuff the prepared bell pepper with the quinoa-lentil mixture.
- Place the stuffed bell pepper in an oven-safe dish. Cover with foil and bake for 25-30 minutes until the pepper is tender.
- Garnish with fresh cilantro leaves before serving.
Nutritional information
Per serving:
Calories - 250 kcal
Carbs - 40g
Proteins - 10g
Fats - 5g
Fibre - 8g
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