Hearty Roasted Protein-Packed Stuffed Bell Peppers with Quinoa, Lentils, and Spinach

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

Hearty Roasted Protein-Packed Stuffed Bell Peppers with Quinoa, Lentils, and Spinach

YOUR SOLIN GENERATED RECIPE

Hearty Roasted Protein-Packed Stuffed Bell Peppers with Quinoa, Lentils, and Spinach

Enjoy a vibrant medley of roasted bell pepper filled with a flavorful blend of tender lentils, nutty quinoa, and fresh spinach enhanced with a hint of savory nutritional yeast and a touch of tangy feta. This dish offers a satisfying balance of textures and tastes—a delicious, wholesome meal perfect for a nourishing dinner.

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NUTRITION

573kcal
Protein
36.7g
Fat
12.5g
Carbs
82.5g

SERVINGS

1 serving

INGREDIENTS

1 medium red bell pepper

1 cup cooked lentils

1/2 cup cooked quinoa

2 cups raw spinach

2 tbsp crumbled feta cheese

2 tbsp nutritional yeast

1/4 cup diced onion

1 garlic clove

1 tbsp tomato paste

1 tsp olive oil

1 tsp dried oregano

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the top off the bell pepper and remove the seeds and membranes. If desired, lightly brush the inside with olive oil.

  • 3

    In a medium pan, heat the olive oil over medium heat and sauté the diced onion until translucent. Add the minced garlic and dried oregano, and cook for another minute.

  • 4

    Stir in the tomato paste, then add the cooked lentils and quinoa, mixing well to combine all ingredients.

  • 5

    Remove the pan from the heat and fold in the raw spinach, crumbled feta cheese, and nutritional yeast. Season with salt and pepper to taste.

  • 6

    Fill the hollowed bell pepper with the lentil quinoa mixture, pressing gently to pack the filling.

  • 7

    Place the stuffed bell pepper on a baking dish and roast in the oven for about 20-25 minutes, or until the pepper is tender and edges are slightly charred.

  • 8

    Remove from the oven, let cool slightly, and serve warm.

Hearty Roasted Protein-Packed Stuffed Bell Peppers with Quinoa, Lentils, and Spinach

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

Hearty Roasted Protein-Packed Stuffed Bell Peppers with Quinoa, Lentils, and Spinach

YOUR SOLIN GENERATED RECIPE

Hearty Roasted Protein-Packed Stuffed Bell Peppers with Quinoa, Lentils, and Spinach

Enjoy a vibrant medley of roasted bell pepper filled with a flavorful blend of tender lentils, nutty quinoa, and fresh spinach enhanced with a hint of savory nutritional yeast and a touch of tangy feta. This dish offers a satisfying balance of textures and tastes—a delicious, wholesome meal perfect for a nourishing dinner.

NUTRITION

573kcal
Protein
36.7g
Fat
12.5g
Carbs
82.5g

SERVINGS

1 serving

INGREDIENTS

1 medium red bell pepper

1 cup cooked lentils

1/2 cup cooked quinoa

2 cups raw spinach

2 tbsp crumbled feta cheese

2 tbsp nutritional yeast

1/4 cup diced onion

1 garlic clove

1 tbsp tomato paste

1 tsp olive oil

1 tsp dried oregano

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the top off the bell pepper and remove the seeds and membranes. If desired, lightly brush the inside with olive oil.

  • 3

    In a medium pan, heat the olive oil over medium heat and sauté the diced onion until translucent. Add the minced garlic and dried oregano, and cook for another minute.

  • 4

    Stir in the tomato paste, then add the cooked lentils and quinoa, mixing well to combine all ingredients.

  • 5

    Remove the pan from the heat and fold in the raw spinach, crumbled feta cheese, and nutritional yeast. Season with salt and pepper to taste.

  • 6

    Fill the hollowed bell pepper with the lentil quinoa mixture, pressing gently to pack the filling.

  • 7

    Place the stuffed bell pepper on a baking dish and roast in the oven for about 20-25 minutes, or until the pepper is tender and edges are slightly charred.

  • 8

    Remove from the oven, let cool slightly, and serve warm.