danidee
3 years ago10,000+ Views
Vegan Lentil, Cashew, and Quinoa Stuffed Bell Peppers
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)
INGREDIENTS:
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
DIRECTIONS:
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.
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My mouth is watering just looking at this recipe. It's beautiful, colorful, and so, so healthy! Thanks for sharing! :)
3 years ago·Reply
@aschaaff No problem! I'm glad you like it. If you end up trying it out yourself, come back and let me know how you like it.
3 years ago·Reply
@danidee Just made this for dinner!! Substituted spinach for kale, and used a microwaveable quinoa-bulgur mix. It came out amazing!! So delicious and pretty!
3 years ago·Reply
@allischaaff YAY!!! Awesome. Where did you get that mix? That sounds like it would be really good for tabouli salads.
3 years ago·Reply
@danidee At a Super U here in Rennes, France! It's actually difficult to find quinoa on its own in the grocery stores here - it hasn't quite caught on yet like in the states. But you're right, it'd be excellent in a tabouli salad!! Thanks again for sharing this great recipe :)
3 years ago·Reply
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