Vegan Lentil & Quinoa Stuffed Peppers
Author: Meg Staples
Recipe type: Vegan Stuffed Peppers
Cuisine: Entree
Serves: 8 servings
- 8 peppers (any colors) washed, and cut in half (top to bottom)
- 1 cup of quinoa, cooked
- 1 cup lentils, cooked
- 1 cup black beans, cooked
- 1 yellow onion
- 2 medium tomatoes, washed and chopped
- 3 cloves garlic
- 2-3 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- 1 tablespoon coconut oil
- handful of cilantro (or more) washed and chopped + more for garnish
- Make the lentils, quinoa and black beans as directed (or use precooked items)
- Preheat the oven to 375 degrees
- Wash and chop yellow onion, and saute until clear in 1 tablespoon coconut oil
- Add tomatoes and cook until soft
- Remove from heat and add in all other ingredients
- Stuff peppers with bean & quinoa mixture, ¼ to ½ cup fit into my peppers each time
- Place peppers in a deep enough baking dish to place ½ inch of water into as well
- Add ½ inch of water to the baking dish, making sure not to add the water into the peppers
- Cover dish(es) with tin foil and place peppers into the oven for 30-35 minutes or until soft
- Serve Immediately & Enjoy!
Recipe by Veggie Staples at http://veggiestaples.com/vegan-lentil-quinoa-stuffed-peppers/
3.2.2019