Bell to the Yes Stuffed Peppers
4
servings30
minutes45
minutes300
kcal1
hour15
minutesA favorite of ours for so many different reasons. This recipe is fun to play around with because you can change it up in so many different ways. You can stuff your peppers with quinoa, rice or lentils and use whichever veggies you want. While we think our specific combo of ingredients really hits the spot, feel free to mix things up if you are in the mood to experiment around. This is one tasty dish packed with great ingredients, and that’s probably why this recipe keeps on making repeat appearances in our kitchen.
This recipe was prepared during Episode 6 of ‘Cook Live with Chrissy & Dr. Kristi’ (video below). Cook along with us next time and join us for one of our upcoming live episodes.
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Ingredients
6 med bell peppers of various colors
3 cups cooked quinoa
2 cups cooked lentils
2 med zucchini
1 tsp dried french thyme
1 tsp dried oregano
1 tsp dried basil
1 tsp garlic powder
1 tsp salt
1 jar marinara sauce
1 bunch fresh basil
1/2 cup breadcrumbs or toasted quinoa
Instructions
- Preheat oven to 375 degrees
- Cut the tops off the peppers and cut out all of the seeds. Save the tops so you can roast them once you pop the stem out.
- Place peppers on baking sheet lined with parchment with the top cut part down and spray or rub the peppers with a tiny bit of olive or avocado oil. Lay the pepper tops on the sheet and as well and spritz them as well.
- Bake the peppers for approx. 30 mins until they are starting to not hold their shape anymore. Once they are stuffed the shape will hold up. Peppers are much sweeter roasted this way.
- Rinse then prepare the quinoa with broth as the liquid for more flavor. Follow the directions to make at least 3 cups. 1 c of dried quinoa is enough to make a scant 3c so I like to use 1 1/2 c.
- Prepare the lentils according to the package. Lentils should be rinsed first, then low boiled as per which type of lentil you are using. Orange cook quickly, green medium, and black can take upwards of 40 mins. You can also use precooked or canned lentils.
- Saute the zucchini in broth until is caramelized and cooked soft.
- Add 3 c cooked quinoa, and lentils to zucchini and add spices and salt and pepper. Saute just to combine for a couple minutes.
- Stuff the peppers with the above mixture and sprinkle with breadcrumbs or toasted quinoa.
- Put back in the 375 degree oven for 10-15 mins.
- Heat up your favorite marinara sauce.
- Serve stuffed peppers topped with marinara and basil.
Recipe Video
Notes
- All recipes from the Cancer-Kicking! Kitchen are always 100% plant-based and delicious. Check our Ingredient Spotlight feature to learn what makes each ingredient special, and use our Purity Scale to see just how healthy and plant-pure your recipe is.
