Dairy-Free & Egg-Free Stuffed Peppers with Quinoa and Lentils
Colorful bell peppers filled with a hearty mixture of quinoa, lentils, vegetables, and herbs, baked to perfection.
Ingredients
- 4 large Bell peppers
- 1 cup Quinoa
- 1/2 cup Brown or green lentils
- 2 cups Vegetable broth
- 1 medium Onion
- 1 medium Carrot
- 1 stalk Celery
- 2 cloves Garlic
- 1 cup Diced tomatoes
- 2 tbsp Olive oil
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C.
- 2Cut the tops off the bell peppers and remove the seeds.
- 3Cook quinoa and lentils in vegetable broth until tender.
- 4Sauté onion, carrot, and celery in olive oil until softened. Add garlic and cook for 1 minute more.
- 5Stir in cooked quinoa and lentils, diced tomatoes, oregano, basil, salt, and pepper.
- 6Stuff the bell peppers with the quinoa-lentil mixture.
- 7Place the stuffed peppers in a baking dish and add about 1.27 cm of water to the bottom of the dish.
- 8Bake for 35-40 minutes, or until the peppers are tender.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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