Lentil and Quinoa Stuffed Bell Peppers with Fresh Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lentil and Quinoa Stuffed Bell Peppers with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Lentil and Quinoa Stuffed Bell Peppers with Fresh Herbs

Enjoy a vibrant and wholesome dish featuring a tender bell pepper filled with a savory mix of hearty lentils, fluffy quinoa, and protein-rich egg whites. Fresh herbs like parsley and basil elevate the flavors, making this a satisfying vegetarian dinner that's light yet nourishing.

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NUTRITION

369kcal
Protein
29.5g
Fat
2.6g
Carbs
58.3g

SERVINGS

1 serving

INGREDIENTS

1 large Bell Pepper (120g)

0.75 cup Cooked Lentils (150g)

0.5 cup Cooked Quinoa (93g)

3 large Egg Whites (99g)

2 tbsp Fresh Parsley

2 tbsp Fresh Basil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the bell pepper and remove the seeds and membranes. Set aside the pepper shell.

  • 3

    In a bowl, gently mix the cooked lentils, cooked quinoa, and egg whites. Add chopped fresh parsley and basil, and season with a pinch of salt and black pepper.

  • 4

    Spoon the mixture into the hollowed bell pepper, pressing lightly to fill evenly.

  • 5

    Place the stuffed pepper in an oven-safe dish. Bake in the preheated oven for 25-30 minutes until the egg whites are set and the pepper is tender.

  • 6

    Remove from the oven, garnish with extra fresh herbs if desired, and serve warm.

Lentil and Quinoa Stuffed Bell Peppers with Fresh Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lentil and Quinoa Stuffed Bell Peppers with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Lentil and Quinoa Stuffed Bell Peppers with Fresh Herbs

Enjoy a vibrant and wholesome dish featuring a tender bell pepper filled with a savory mix of hearty lentils, fluffy quinoa, and protein-rich egg whites. Fresh herbs like parsley and basil elevate the flavors, making this a satisfying vegetarian dinner that's light yet nourishing.

NUTRITION

369kcal
Protein
29.5g
Fat
2.6g
Carbs
58.3g

SERVINGS

1 serving

INGREDIENTS

1 large Bell Pepper (120g)

0.75 cup Cooked Lentils (150g)

0.5 cup Cooked Quinoa (93g)

3 large Egg Whites (99g)

2 tbsp Fresh Parsley

2 tbsp Fresh Basil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the bell pepper and remove the seeds and membranes. Set aside the pepper shell.

  • 3

    In a bowl, gently mix the cooked lentils, cooked quinoa, and egg whites. Add chopped fresh parsley and basil, and season with a pinch of salt and black pepper.

  • 4

    Spoon the mixture into the hollowed bell pepper, pressing lightly to fill evenly.

  • 5

    Place the stuffed pepper in an oven-safe dish. Bake in the preheated oven for 25-30 minutes until the egg whites are set and the pepper is tender.

  • 6

    Remove from the oven, garnish with extra fresh herbs if desired, and serve warm.