Last Saturday when I began brainstorming this week’s meal plans, I realized we hadn’t made stuffed peppers in quite some time. Instead of making them with the traditional meat and rice, I chose to make these with quinoa and green lentils. Both happened to be organic, but they were very inexpensive from, you guessed it, Aldi. 🙂 My go-to store. These were super easy to put together, and I hope you are able to make them soon!
I started by cooking the green lentils and quinoa with chicken broth according to the package instructions.
After halving and deseeding three colorful peppers, I filled each cavity with equal parts quinoa and lentils then topped with roasted pepper spread.
Once they had cooked long enough for the peppers to soften, I added gouda cheese. After only a few minutes at the end of cooking, the cheese melted nicely.
We both had been craving beets, so I put together a salad of dark spring greens, beets, cucumber, and then drizzled it with extra virgin olive oil and fig balsamic vinegar.
We both agreed they were flavorful and nicely filling while still leaving room for smoothies later. 😉
3 bell peppers, halved lengthwise and seeded
1.5 cups cooked lentils (preferably green given they hold up better than the red)
1.5 cups cooked quinoa
6 T roasted pepper spread
2 slices/approximately 2 oz. gouda
Preheat the oven to 350*. Place the peppers in a large baking pan and begin filling them with 1/4 c each lentils and quinoa. Top each with 1 T spread, and bake for 30 minutes or until the peppers have softened. Add the cheese and finish in the oven until the cheese has melted. Alternatively, you can mix the lentils, quinoa, and spread in a bowl before filling each pepper. Plate two halves with side items of choice and enjoy!