Stuffed peppers are definitely a go to dinner for me in a pinch when I am in need of something healthy and fun to make that also looks pretty on the plate. We eat with our eyes right? Presentation and color are very important elements of any dish. I am also a fan of ending my day with something special for dinner even it is as easy as these stuffed peppers are to make. Life can get so crazy during the week so it is nice to have a meal like this to look forward to. They look so pretty presented on the dinner table and they feel so fancy. I must also mention that besides how cute they are they taste amazing! Bold flavors like garlic and cumin with a hint of sweetness brought on by the roasted bell pepper and the cherry tomatoes. Not to mention the fluffy texture of the quinoa that just melts in your mouth. The hint of fresh basil on top is the perfect crown of beauty to this dish. Not only are they tasty but they have loads of nutrients that make you feel like you indulged in a big meal but really you were being good to yourself eating a well – rounded dish that looks and tastes good on the outside and is good for you on the inside. What’s better than that?
I always have the ingredients to make this recipe and I can change out the veggies based on what I have on hand. Pretty much a slam dunk in my book.
My husband also loved these and pretty much requests them for dinner on a weekly basis. Score!
So without further ado, here is my favorite and best Roasted Stuffed Pepper recipe. Please share your results in the comments section below and let me know how they turned out for you!
- 4 Red Bell Peppers (or any type you have on hand)
- 1 cup of dry quinoa
- 1 cup of green lentils
- Half a medium zuchinni diced
- Half a medium red onion diced
- 1/2 cup sliced cherry tomatoes
- 1 Tablespoon olive oil
- 1/4 cup vegetable stock
- 1 cup red tomato sauce
- 3 cloves of garlic minced
- 1 Tablespoon oregano
- 1 Tablespoon onion powder
- 1 Tablespoon chili powder
- 1 Tablespoon parmesean cheese
- 1 bunch of basil chopped
- Salt and Pepper to taste
- Preheat the oven to 425 degrees
- Slice the top off of the bell peppers and clean out the ribs and the seeds from the top and body of the peppers
- Drizzle the peppers with olive oil, sprinkle with some salt and pepper and place in a shallow dish and bake in the oven with the tops for 10 minutes.
- While the peppers are cooking, cook the quinoa and lentils according to the package. This typically takes 15-20 minutes. I like to add some additional spices and salt and pepper to season the quinoa and lentils while they cook.
- Sautee the veggies in a skillet with olive oil set to medium high heat and add the chopped garlic, and some salt and pepper and cook until translucent and a little browned. Deglaze the pan with the veggie stock or a little while wine. Add in the red sauce and combine.
- Once everything is cooked and cooled a bit for easier handling, combine the quinoa and lentils with the cooked veggies and stir to combine.
- Change the oven temperature to 350 degrees. Fill the peppers with the quinoa mixture and bake in the oven for 15-20 minutes.
- Once cooked, remove the stuffed peppers from the oven and sprinkle with parmesan cheese and garnish with the basil. Perfection in a cute little pepper package.
- Serve warm and enjoy!
- These store great in the refrigerator and are delicious the next day. You can quickly heat them up in the microwave for about 60-90 seconds. Top them with the parmesan and parsley and a little red sauce to freshen them up and you have a prepared meal ready to go in a pinch.