4 medium sized bell peppers, tops removed and seeds/membranes removed
2 c cooked quinoa
1 c cooked lentils
2 c carrots, grated
1/2 c flat leaf parsley leaves, chopped fine
1/2 c toasted pine nuts
1 c grated parmesan
2T olive oil
2 cloves garlic, minced
1 1/2 tsp. salt
1/8 tsp. fresh grated nutmeg
1 tsp. pepper
1/8 tsp. cayenne pepper
Instructions
In large mixing bowl, combine cooked quinoa and lentils, grated carrot, parsley, pine nuts, 1/2 c
parmesan, garlic, olive oil, salt, pepper, nutmeg and cayenne pepper. Mix well to evenly
distribute.
Place hollowed bell peppers in square glass baking dish packed tightly together so that they
remain upright. Fill each pepper with stuffing mixture and sprinkle each pepper evenly with
remaining 1/2 c parmesan cheese. Drizzle tops lightly with olive oil.
Bake uncovered @ 375F for 20 min., or until peppers have just begun to shrivel and parmesan is
lightly golden.
Originally Submitted
4/1/2014
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