Mediterranean Lentil & Quinoa Stuffed Peppers

Serves: 6
Prep Time: 20 min
Cook Time: 30 min

Instructions:

Preheat oven to 180°C (350°F).

  1. In a large bowl, mix quinoa, lentils, onion, garlic, herbs, spices, olive oil, and lemon juice. Fold in feta.

  2. Stuff each bell pepper with the mixture.

  3. Place in a baking dish, cover with foil, and bake for 25 minutes. Remove foil and bake 5–10 minutes more until peppers are tender.

  4. Garnish with extra herbs and serve warm or at room temperature.

    • 6 large bell peppers (tops cut, seeds removed)

    • 1 cup cooked quinoa

    • 1 cup cooked brown lentils

    • 1 cup crumbled feta cheese

    • 1 small red onion, finely chopped

    • 2 cloves garlic, minced

    • 1/4 cup chopped parsley

    • 1/4 cup chopped fresh mint

    • 2 tbsp olive oil

    • Juice of 1 lemon

    • 1 tsp cumin

    • 1/2 tsp paprika

    • Salt & pepper to taste

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