Name: Lentil and Quinoa Stuffed Peppers with Fresh Herbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 large Red Bell Pepper; 32g Pea Protein Crumbles; 1/4 cup Cooked Lentils; 2 tbsp Cooked Quinoa; 1 tbsp Nutritional Yeast; 2 tbsp Fresh Parsley; 1 tsp Lemon Juice; 1/2 tsp Garlic Powder

Lentil and Quinoa Stuffed Peppers with Fresh Herbs

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

YOUR SOLIN GENERATED RECIPE

Lentil and Quinoa Stuffed Peppers with Fresh Herbs

Bell peppers roasted until tender and filled with a savory herb-flecked lentil and quinoa blend, finished with a squeeze of bright lemon and toasted nutritional yeast.

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NUTRITION

Protein

36.6g

Fat

2.4g

Carbs

32.2g

SERVINGS

1 serving

INGREDIENTS

1 large Red Bell Pepper

32g Pea Protein Crumbles

1/4 cup Cooked Lentils

2 tbsp Cooked Quinoa

1 tbsp Nutritional Yeast

2 tbsp Fresh Parsley

1 tsp Lemon Juice

1/2 tsp Garlic Powder

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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 internal membranes.
3
Rehydrate the pea protein crumbles in warm water for five minutes then drain thoroughly.
4
In a medium bowl, combine the rehydrated protein, cooked lentils, cooked quinoa, nutritional yeast, chopped parsley, lemon juice, and garlic powder.
5
Stuff the mixture firmly into the prepared pepper and place it upright in a small baking dish.
6
Add a splash of water to the bottom of the dish and cover tightly with foil.
7
Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the pepper is tender and the top is toasted.