Can I use different colored bell peppers for this recipe?

Yes, while the recipe specifies green/red, you can use any color bell pepper you prefer for these stuffed peppers.

Do I need to cook the lentils and quinoa before mixing them into the filling?

Yes, the recipe calls for 1 cup of cooked lentils and 1 cup of cooked quinoa, so ensure they are prepared beforehand.

What's the best way to store leftover Stuffed Lentil, Quinoa and Mushroom Peppers?

Store any leftover stuffed peppers in an airtight container in the refrigerator and reheat gently before serving.

Can I add other vegetables to the lentil and quinoa filling?

Absolutely, feel free to incorporate other finely chopped vegetables like spinach or carrots into the sauteed mixture if desired.

Why do I roast the bell peppers before stuffing them?

Roasting the bell peppers for 20 minutes before stuffing helps to soften them, making them more tender and easier to eat once filled.

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Stuffed Lentil, Quinoa and Mushroom Peppers
[Vegan, Gluten-Free]

JM By: Judy Moosmueller

Author Bio

Hi, I am Judy. Food is one of my greatest passions, and I love how... Read More

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Two vibrant roasted bell peppers, one red and one green, generously stuffed with a hearty mixture of lentils, quinoa, mushrooms, corn, peas, and zucchini, served warm on a plate.

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Stuffed Lentil, Quinoa and Mushroom Peppers [Vegan, Gluten-Free]

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Roasting peppers makes them tender and sweet and the perfect vessel for holding all our nutritious goodies. The filling is an array of textures and flavors and a satisfying meal. This dish comes together pretty quickly if you have cooked quinoa and lentils on hand. I like to make big... Read More

Ingredients You Need for Stuffed Lentil, Quinoa and Mushroom Peppers [Vegan, Gluten-Free]

2 medium green/red bell peppers
3 spring onion
4 medium sized mushrooms
1 cup corn
1 cup green peas
1 cup cooked lentils
1 cup cooked quinoa
1 clove garlic
1 zucchini

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How to Prepare Stuffed Lentil, Quinoa and Mushroom Peppers [Vegan, Gluten-Free]

Preheat oven to 350°. Line a roasting pan with baking paper.
Slice tops from bell peppers. Scoop out seeds and membrane. Stand peppers in prepared pan cover with top and roast for 20 min.
Heat a scant amount of oil in a frying pan over medium heat and sautee spring onion, garlic and chopped vegetables for 3 to 5 minutes or until light golden.
Remove peppers and discard any water. Spoon warm lentil mixture into peppers and serve warm.