Spiced Lentil and Quinoa Stuffed Bell Peppers
Vibrant bell peppers filled with a hearty and aromatic mixture of protein-rich red lentils and fluffy quinoa, seasoned with Middle Eastern spices. This dish is a complete, satisfying, and visually stunning vegan meal.
1480 Kalorien
$4 pro Portion
$60 Min.
4 Portionen
vegan, any cuisine
Zutaten
- 4 large bell peppers, any color
- 150g quinoa, rinsed
- 120g red lentils, rinsed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 400g can chopped tomatoes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- A pinch of cinnamon
- Salt and freshly ground black pepper to taste
- 750ml vegetable broth or water
- Fresh parsley, chopped, for garnish
Nur für NutriPro-Mitglieder verfügbar.
Anleitung
- 1.Preheat your oven to 200°C (400°F). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers cut-side up in a baking dish.
- 2.In a large pot or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic, cumin, coriander, turmeric, and cinnamon, and cook for another minute until fragrant.
- 3.Stir in the rinsed quinoa and red lentils, coating them in the spices. Add the chopped tomatoes and vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for 15-20 minutes, or until the lentils are tender and the liquid is mostly absorbed.
- 4.Season the lentil and quinoa mixture with salt and pepper to taste. Carefully spoon the filling into the hollowed-out bell peppers, packing it in gently.
- 5.Pour about 1 cm of water into the bottom of the baking dish to create steam. Cover the dish with foil.
- 6.Bake for 30 minutes, then remove the foil and bake for another 10-15 minutes, until the peppers are tender and slightly browned. Garnish with fresh parsley before serving.
Nährwertinformationen
28g
fat
265g
carbs
55g
fiber
60g
protein
Warum dieses Rezept
This is a nutritionally complete meal, rich in plant-based protein from lentils and quinoa, which also provides all essential amino acids. Bell peppers offer a high dose of Vitamin C and antioxidants, while the spices aid digestion and reduce inflammation.
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