Lentil‑Quinoa Veggie Power Pepper Boats
This recipe turns humble bell peppers into hearty, high‑protein power bowls. Packed with lentils, quinoa, and a creamy avocado yogurt drizzle, it balances flavor and nutrition in under 30 minutes. A vegetarian delight that’s great for busy weeknights or meal prep.
Ingredients
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 cup cooked lentils (green or brown)
- ½ cup cooked quinoa
- ½ cup diced cherry tomatoes
- ¼ cup chopped fresh cilantro
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 ripe avocado
- ½ cup plain Greek yogurt (or dairy‑free alternative)
- 1 tablespoon fresh lime juice
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 375°F (190°C). Place pepper halves on a baking sheet lined with parchment paper.
- In a skillet, heat olive oil over medium heat and sauté lentils, quinoa, tomatoes, smoked paprika, salt, and pepper until warmed through (about 5 minutes).
- Remove from heat and mix in chopped cilantro.
- Fill each pepper half with the lentil‑quinoa mixture, packing firmly and smoothing the top.
- Drizzle a tablespoon of olive oil over each stuffed pepper.
- Bake for 20 minutes or until peppers are tender and the filling is heated through.
- Meanwhile, mash avocado in a bowl and whisk in Greek yogurt, lime juice, garlic powder, salt, and pepper until smooth.
- When peppers are done, remove from oven and top each with a generous spoonful of the avocado‑yogurt sauce. Serve warm.
Chef's Note
For a dairy‑free version, swap Greek yogurt with coconut yogurt or cashew‑based sauce. The lime‑yogurt sauce can be made ahead and refrigerated for up to 24 hours.
Make-Ahead Tips
The lentil‑quinoa mix can be prepared 2 days ahead and stored in the fridge. Assemble the peppers right before baking for best texture.
Substitutions
Use chickpeas instead of lentils for a different protein profile; swap quinoa for barley or brown rice.
Tags:
Main Dishes