Lentil and Spinach Stuffed Bell Peppers with Herb Quinoa

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

Lentil and Spinach Stuffed Bell Peppers with Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Lentil and Spinach Stuffed Bell Peppers with Herb Quinoa

Bell peppers roasted until tender and filled with a savory lentil and spinach mixture, served over a bed of lemon-herb quinoa with a bright, zesty finish.

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NUTRITION

387kcal
Protein
16.8g
Fat
11.8g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

1 large Red Bell Pepper

1/2 cup Cooked Brown Lentils

1/2 cup Cooked Quinoa

1 cup Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

1/4 cup Diced Yellow Onion

1 tablespoon Tomato Paste

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Slice the red bell pepper in half lengthwise and remove the seeds and internal ribs.

  • 3

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat and sauté the diced onion and minced garlic until soft and fragrant.

  • 4

    Add the fresh spinach to the skillet and cook until just wilted, then stir in the cooked lentils and tomato paste until the mixture is well combined and heated through.

  • 5

    Place the pepper halves in a small baking dish, fill them generously with the lentil and spinach mixture, and cover the dish with foil.

  • 6

    Bake for 25-30 minutes, or until the peppers are tender when pierced with a fork.

  • 7

    While the peppers are roasting, toss the warm cooked quinoa with the remaining teaspoon of olive oil and any desired fresh herbs like parsley or cilantro.

  • 8

    Serve the hot stuffed peppers over the bed of herb-infused quinoa and enjoy immediately.

Lentil and Spinach Stuffed Bell Peppers with Herb Quinoa

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

Lentil and Spinach Stuffed Bell Peppers with Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Lentil and Spinach Stuffed Bell Peppers with Herb Quinoa

Bell peppers roasted until tender and filled with a savory lentil and spinach mixture, served over a bed of lemon-herb quinoa with a bright, zesty finish.

NUTRITION

387kcal
Protein
16.8g
Fat
11.8g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

1 large Red Bell Pepper

1/2 cup Cooked Brown Lentils

1/2 cup Cooked Quinoa

1 cup Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

1/4 cup Diced Yellow Onion

1 tablespoon Tomato Paste

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Slice the red bell pepper in half lengthwise and remove the seeds and internal ribs.

  • 3

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat and sauté the diced onion and minced garlic until soft and fragrant.

  • 4

    Add the fresh spinach to the skillet and cook until just wilted, then stir in the cooked lentils and tomato paste until the mixture is well combined and heated through.

  • 5

    Place the pepper halves in a small baking dish, fill them generously with the lentil and spinach mixture, and cover the dish with foil.

  • 6

    Bake for 25-30 minutes, or until the peppers are tender when pierced with a fork.

  • 7

    While the peppers are roasting, toss the warm cooked quinoa with the remaining teaspoon of olive oil and any desired fresh herbs like parsley or cilantro.

  • 8

    Serve the hot stuffed peppers over the bed of herb-infused quinoa and enjoy immediately.