Savory Quinoa Stuffed Peppers

RECIPE

This simple dish is a flavorful combination of nutrient-rich ingredients. The recipe comes together quickly and is perfect for a weeknight meal or your weekly meal-prep.

---

Click to Download Printable Version

---

Ready in 40 minutes | Makes 8 Stuffed Peppers

TOOLS

• High-speed Blender

INGREDIENTS

Stuffed Peppers

• 4 large bell peppers, sliced lengthwise and seeded

• 1 cup cooked quinoa, any variety

• 1 cup cooked green lentils

• ½ large zucchini, diced

• ½ large yellow onion, diced

• 1 large stalk celery, diced

• 2 Tbsp tamari sauce or liquid aminos

• 2 tsp garlic powder

• 1 tsp dried thyme

• 1 tsp fennel seeds

• 2 Tbsp water

• Garnish: 1 scallion, thinly sliced

Creole Cream Sauce

• ¼ cup sunflower seeds

• 1 cup water

• 2 Tbsp lemon juice

• 1 tsp garlic powder

• 1 tsp smoked paprika

• 1 tsp creole seasoning

• 1 tsp hot sauce

INSTRUCTIONS

Creole Cream Sauce

Add all ingredients into a blender and blend until smooth. Pour into a container, seal with a lid, and chill in the refrigerator until time to serve.

Stuffed Peppers

1. Preheat the oven to 425 degrees F. Add bell pepper halves to a baking dish and allow to heat while the oven preheats. Heat a large skillet over medium-high heat and add water, onion, celery, and all spices and seasonings. Steam sauté for about 5 minutes until onions begin to become translucent and spices and seasonings are fragrant.

2. Add quinoa, lentils, and zucchini, and gently stir the mixture until well combined. Allow to cook for another 3-5 minutes, until all ingredients are heated through.

3. Remove bell peppers from the oven and evenly portion the quinoa mixture into each of the bell pepper halves. Continue to cook in the oven for an additional 15 minutes until the surface of the quinoa mixture has achieved a deeper brown color. Remove from the oven and allow to cool for about five minutes before serving.

4. To serve, drizzle with Creole Cream Sauce and sprinkle with sliced scallions.