Lentil and quinoa Stuffed Peppers

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Lentil and Quinoa Stuffed Peppers

Yield: 2-3

Author: Riley Shaia

Ingredients

• 3 large red bell peppers (cut in half vertically through the stem and seeded)
• 1/2 cup green or brown lentils (rinsed and drained)
• 1/2 cup quinoa (rinsed)
• 2 cups vegetable broth
• 2 bay leaves
• 1 tsp mustard seed
• 1 cup yellow onion, chopped
• 1 can diced tomatoes, drained
• 2 cups broccoli, chopped into 1/4-1/2 inch pieces
• 6 medium garlic cloves, minced
• 1/2 tsp dried oregano
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp ground pepper
• 2 tbsp parsley (chopped)
• 1 tbsp lemon juice or more to taste
• 1 tsp garlic powder
• 1 cup raw cashews (unsalted, soaked in room temperature water for 4-6 hours or hot water for 30 minutes)
• 1/2 cup plant-based milk
• 1/4 cup water
• 1/2 tsp salt
• 1-2 tbsp lemon juice

Instructions

1. Preheat the oven to 400 degrees. Line a baking tray with parchment paper and place peppers on the tray cut side up. Sprinkle with salt and pepper and roast for 25 minutes.
2. While the peppers are roasting, add lentils, quinoa, vegetable broth, and bay leaves to a medium saucepan. Bring to a boil, then reduce the heat and simmer, cover and cook for 30 minutes. Once done cooking, remove from heat and keep covered for 10 minutes.
3. Make the veggies by adding mustard seeds to a large saute pan over medium-high heat and cook the seeds until they pop, about 60 seconds. Add the onions and cook until translucent about 2-3 minutes.
4. Add the tomatoes and broccoli and cook for another minute. Stir in the oregano, paprika, parsley, salt, and pepper. Squeeze the lemon juice on top.
5. Transfer the lentil and quinoa mixture to the vegetables and mix well.
6. Make the garlic cream sauce by placing the garlic powder, plant-based milk, raw cashews, water, salt, and lemon juice in a blender and blending until smooth.
7. Add the garlic cream to the vegetable mixture and combine well.
8. Spoon the mixture into the peppers and place back in the oven to broil for 2-4 minutes watching them carefully so that they do not brown too much.