I love stuffed bell peppers. I think they're one of the easiest and cheapest meals, and the flavors that come out and really mix together when you've let the dish sit in the oven for a while is absolutely heavenly. This vegan version, which utilizes cashes, lentils, and quinoa, is certainly no exception. Try it yourself. It pairs well with a nice green salad!
Lentil, Cashew, & Quinoa Stuffed Bell Peppers
(Makes 6 servings)
3 medium bell peppers (red, orange and yellow are the sweetest)
1 cup cooked quinoa
1 cup cooked Puy or green lentils
1 1/2 tbsp olive oil (divided)
1 onion, diced
1/2 cup whole cashews
2 large cloves of garlic, minced
1 tsp dried basil
1 tbsp minced fresh thyme
3 - 4 sun-dried tomatoes, rehydrated and chopped (optional)
Generous handful of chopped kale
2 tbsp water
Salt & pepper, to taste
1) Preheat the oven to 400F. Cut the peppers in half through the stalks and scoop out the sides and any white membrane. Place the peppers cut side up on a baking sheet, drizzle with 1/2 tbsp of the oil and bake for 20-25 minutes, until the peppers are just tender.
2) Meanwhile, heat the remaining tbsp. of oil in a large frying pan over medium heat. Add the onion and cashews and cook, stirring, for approximately 5 minutes, or until the cashews are beginning to brown and the onion is translucent. Add the garlic, herbs and sundried tomatoes (if using) and cook for a further minute. Add the kale and water and cook for another 2 minutes. Finally, stir through the cooked quinoa and lentils and season to taste.
3) Carefully spoon the filling mixture into the pepper halves and return to the oven for 10 minutes. Serve warm.