Lemon‑Herb Lentil‑Quinoa Stuffed Sweet Peppers with Avocado‑Dill Cream

Bright, tangy lemon‑herb flavors meet protein‑packed lentils and quinoa inside sweet bell peppers. The creamy avocado‑dill sauce adds a velvety finish, while the oven bake turns the dish into a comforting, crowd‑pleasing main course. Ready in just 35 minutes, it’s perfect for weeknight meals or quick gatherings.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 large sweet bell peppers (red or yellow), tops cut, seeds removed
• 1/2 cup quinoa, rinsed
• 1/2 cup lentils (green or brown), rinsed
• 2 cups low‑fat vegetable broth
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (optional)
• 1 tbsp tomato paste
• 1 tbsp chopped fresh parsley
• Salt & pepper to taste
• 1 ripe avocado
• 1 tbsp plain Greek yogurt (or dairy‑free alternative)
• 1 tsp fresh lemon juice
• 1 tbsp chopped fresh dill
• Fresh cilantro for garnish (optional)

Instructions

1. 1. Preheat oven to 375°F (190°C). Prepare bell pepper shells by trimming tops and removing seeds; set aside.
2. 2. In a medium saucepan, combine quinoa, lentils, and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer 15 minutes until tender but still firm.
3. 3. While the grains cook, heat olive oil in a skillet over medium heat. Sauté diced onion until translucent, then add garlic, cumin, smoked paprika, coriander, and cayenne. Cook 1 minute until fragrant.
4. 4. Stir in tomato paste and cook 2 minutes, then add the cooked quinoa‑lentil mixture, parsley, salt, and pepper. Mix well and simmer off‑heat for 2 minutes; adjust seasoning as needed.
5. 5. Spoon the mixture into the prepared pepper shells, filling each about 2/3 full. Place stuffed peppers seam‑side down on a baking sheet lined with parchment.
6. 6. Bake for 20 minutes, or until peppers are tender and tops slightly caramelized.
7. 7. While peppers bake, prepare the avocado‑dill sauce: In a small bowl, mash avocado, add Greek yogurt, lemon juice, dill, salt, and pepper. Blend until smooth.
8. 8. Remove peppers from oven, drizzle with avocado‑dill sauce, and garnish with extra parsley or cilantro. Serve hot.

Chef's Note

For a vegan version, use cashew cream instead of Greek yogurt and a plant‑based protein powder in the stuffing. A sprinkle of nutritional yeast adds a cheesy taste and boosts protein.

Make-Ahead Tips

Stuffed peppers keep well in the refrigerator for up to 2 days. Reheat in a preheated 375°F (190°C) oven for 10 minutes or until hot.

Substitutions

Swap quinoa for brown rice or cooked farro. Replace lentils with chickpeas for a different texture. Use a non‑dairy yogurt and avocado‑cream for a dairy‑free option.