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Vegan Lentil and Quinoa Stuffed Bell Peppers
Vegan Lentil and Quinoa Stuffed Bell Peppers

Vegan Lentil and Quinoa Stuffed Bell Peppers
A nutritious and protein-rich vegan dinner featuring lentils and quinoa stuffed in bell peppers.
Vegan Lentil and Quinoa Stuffed Bell Peppers

This meal supports muscle maintenance and overall health with a high protein content, suitable for a vegan diet.

Ingredients:
1
Servings
  • 2
    item
     bell pepper
  • 100
    g
     lentil
  • 50
    g
     quinoa
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    item
     tomato
  • 15
    ml
     olive oil
  • 50
    g
     spinach
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Vegan Lentil and Quinoa Stuffed Bell Peppers
Instructions:
  1. Preheat the oven to 180°C.
  2. Cut the tops off the bell peppers and remove the seeds.
  3. Cook lentils in boiling water for about 15 minutes until tender.
  4. In a pan, heat olive oil over medium heat and sauté chopped onion and garlic for about 5 minutes.
  5. Add cooked lentils, quinoa, chopped tomato, and spinach to the pan, cooking for another 5 minutes.
  6. Stuff the bell peppers with the lentil and quinoa mixture.
  7. Place stuffed peppers in a baking dish and bake for about 30 minutes.
  8. Serve warm.
Nutrition Per Serving 780 g Per 100g
Energy 479.8 kcal 62 kcal
Protein 18.6 g 2.4 g
Fibre 20.5 g 2.6 g
Salt 0.1 g 0.0 g
Sugar 23.6 g 3.0 g
Carbohydrates 68.5 g 8.8 g
Fat 16.4 g 2.1 g
  • 2
    item
     bell pepper
  • 100
    g
     lentil
  • 50
    g
     quinoa
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    item
     tomato
  • 15
    ml
     olive oil
  • 50
    g
     spinach
1
Servings
0

Preheat the oven to 180°C.

Cut the tops off the bell peppers and remove the seeds.

Cook lentils in boiling water for about 15 minutes until tender.

In a pan, heat olive oil over medium heat and sauté chopped onion and garlic for about 5 minutes.

Add cooked lentils, quinoa, chopped tomato, and spinach to the pan, cooking for another 5 minutes.

Stuff the bell peppers with the lentil and quinoa mixture.

Place stuffed peppers in a baking dish and bake for about 30 minutes.

Serve warm.

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