These vibrant and nutritious Vegan Stuffed Bell Peppers are filled with a hearty mix of quinoa, lentils, and cashews, complemented by fresh vegetables and aromatic herbs. They make a satisfying and delicious meal that's perfect for any occasion.
Vegan Stuffed Bell Peppers
Vegan Stuffed Bell Peppers
4
25 minutes
35 minutes
main dish
level 1, level 2
These vibrant and nutritious Vegan Stuffed Bell Peppers are filled with a hearty mix of quinoa, lentils, and cashews, complemented by fresh vegetables and aromatic herbs. They make a satisfying and delicious meal that's perfect for any occasion.
Ingredients
- 4 medium bell peppers
- 1 cup quinoa, cooked
- 1 cup lentils*, cooked (Level 2 and onward)
- 1 1/2 tbsp avocado oil, divided
- 1 onion, diced
- 1/2 cup whole cashews* (Level 2 and onward)
- 2 cloves fresh garlic, minced
- 1 tsp dried basil
- 1 tbsp fresh thyme
- 1 1/2 cups kale, chopped
- 2 tbsp water
- 1/4 tsp Himalayan pink sea salt
Directions
- Preheat oven to 400° F
- Cut the peppers in half through the stalks and scoop out the seeds and pith. Place the peppers cut side up on a baking sheet, drizzle with ½ Tbsp of the oil and bake for 20-25 minutes, until the peppers are just tender
- Meanwhile, heat the remaining oil in a large frying pan over medium heat. Add the onion and cashews (if level 2) and cook, stirring, for approx. 5 minutes, or until the cashews are beginning to brown and the onion is translucent
- Add the garlic and herbs and cook for a further minute. Add the kale and water and cook for another 2 minutes. Finally, mix in the cooked quinoa and lentils
- Carefully spoon the filling mixture into the pepper halves and return to the oven for 10 minutes
- Serve warm with a green salad
