Fiery Harissa Quinoa & Lentil Stuffed Bell Peppers

Craving a sizzling, protein‑rich meal that’s ready in just 30 minutes? These harissa‑seasoned quinoa‑lentil stuffed bell peppers combine bold flavor with hearty nutrition in one steaming sheet pan. Serve them straight from the oven for a fuss‑free family dinner.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 large bell peppers (any color), tops cut off and seeded
• 1 cup quinoa, rinsed
• 1 cup cooked lentils (green or brown)
• 1 cup crumbled feta cheese
• 1/2 cup chopped sun‑dried tomatoes
• 1/4 cup sliced kalamata olives
• 1/4 cup chopped fresh parsley
• 1 tablespoon harissa paste (adjust to taste)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup low‑fat plain yogurt or Greek yogurt
• Fresh lemon zest, for garnish

Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, bring 2 cups water to a boil, add quinoa, reduce to low, cover, and simmer 15 minutes until fluffy. Let cool slightly.
3. In a large bowl, combine cooked quinoa, lentils, feta, sun‑dried tomatoes, olives, parsley, harissa, olive oil, smoked paprika, salt, and pepper. Mix until well blended.
4. Fill each pepper cavity with the quinoa‑lentil mixture, packing firmly but not overflowing.
5. Place stuffed peppers on the prepared baking sheet, drizzle any remaining olive oil over them, and bake for 20 minutes until peppers are tender and tops golden.
6. Meanwhile, whisk yogurt with lemon zest, a pinch of salt, and pepper to create a quick tzatziki.
7. Remove peppers from oven, let rest 5 minutes, then drizzle with yogurt sauce and garnish with extra lemon zest and parsley.
8. Serve immediately, or pair with a side of mixed greens for a complete meal.

Chef's Note

Pro tip: Swap regular yogurt for Greek yogurt to bump up protein and give the sauce a thicker, creamier texture.

Make-Ahead Tips

Cool leftovers and store in an airtight container in the fridge for up to 5 days. Reheat gently in the microwave or oven.

Substitutions

Use brown rice or millet in place of quinoa for a richer bite. For a vegan version, omit feta and use vegan cheese or nutritional yeast.