Vegan Stuffed Peppers with Lentils and Quinoa
Ingredients
- 100g green lentils
- 2-3 red bell peppers
- 2 garlic cloves
- 1 can diced tomatoes
- 1 small red onion
- 3 regular mushrooms
- 1/2 zucchini
- 2 teaspoons Italian seasoning (optional)
- 1/2 cup quinoa
- Salt to taste
Preparation
Rinse and soak the lentils for 1 hour.
Cook the lentils with salt and Italian seasoning until done.
Cook the quinoa in a separate pot.
Sauté garlic, onions, and mushrooms in a pan with oil if needed.
Add diced tomatoes and stir.
Add cooked lentils to the pan and stir.
Add cooked quinoa and mix everything together.
Preheat the oven to 200°C.
Prepare the peppers by removing seeds, keeping the top, placing them on parchment paper, and baking for a few minutes to soften.
Stuff the peppers with the lentil-quinoa filling.
Add a slice or two of zucchini on top and cover with the pepper stem top.
Bake the stuffed peppers in the oven for around 15 minutes or until soft.
Serve and enjoy with a side of your choice.