Mediterranean Quinoa & Lentil Stuffed Peppers
Vibrant bell peppers filled with a nutritious and flavorful mix of quinoa, lentils, walnuts, and fresh herbs. A complete and satisfying vegetarian meal that is both beautiful and delicious.
1030 calorieën
$4 per portie
$50 min
2 porties
vegetarian, any cuisine
Ingrediënten
- 2 large bell peppers (any color)
- 50g dry quinoa
- 50g dry brown or green lentils
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 30g walnuts, roughly chopped
- 30g dried apricots, finely chopped
- 15g fresh parsley, chopped
- 30ml extra virgin olive oil
- Juice of 1/2 lemon
- 1 teaspoon ground cumin
- Salt and fresh black pepper to taste
Beschikbaar voor NutriPro-leden.
Instructies
- 1.Preheat your oven to 200°C. Rinse the quinoa and lentils. In a pot, combine them with 350ml of water, bring to a boil, then cover and simmer for 15-20 minutes until tender and water is absorbed.
- 2.While the grains cook, slice the bell peppers in half lengthwise and remove the seeds. Place them cut-side up in a baking dish.
- 3.In a skillet, heat 15ml of olive oil over medium heat. Sauté the chopped onion for 5 minutes until soft, then add the minced garlic and cook for another minute until fragrant.
- 4.In a large bowl, combine the cooked quinoa and lentils, the sautéed onion and garlic, chopped walnuts, dried apricots, and fresh parsley. Stir in the remaining olive oil, lemon juice, cumin, salt, and pepper.
- 5.Spoon the filling mixture evenly into the bell pepper halves. Pour a small amount of water (about 50ml) into the bottom of the baking dish to create steam.
- 6.Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, until the peppers are tender and the top is lightly golden. Serve warm.
Voedingsinformatie
48g
fat
104g
carbs
22g
fiber
25g
protein
Waarom dit recept
This recipe is a powerhouse of plant-based nutrition. It provides complete protein from the quinoa and lentil combination, is rich in fiber for digestive health, and offers healthy fats from walnuts and olive oil. Bell peppers add a boost of Vitamin C.
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