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In recent years, the shift toward plant-based meals has gained significant momentum. With an increasing awareness of health and environmental factors, more individuals are embracing vegetarian and vegan diets. This trend showcases a culinary evolution where flavor meets nutrition, making it easier than ever to enjoy hearty meals without compromising on taste. One such recipe that exemplifies this is the Hearty High-Protein Lentil and Veggie Stuffed Peppers. This dish not only satisfies the palate but also packs a nutritional punch, making it an excellent choice for anyone looking to incorporate more plant-based options into their diet.

High-Protein Lentil and Veggie Stuffed Peppers

Discover the delicious world of plant-based cooking with Hearty High-Protein Lentil and Veggie Stuffed Peppers. This vibrant dish combines protein-rich lentils and quinoa, creating a satisfying meal that's packed with essential nutrients. Loaded with colorful bell peppers and fresh vegetables, it’s an appealing option for anyone looking to enhance their vegetarian or vegan diet. Easy to prepare and brimming with flavor, these stuffed peppers are perfect for healthy meal prep or a cozy dinner. Enjoy a filling dish that's good for you and the planet!
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Ingredients
  

4 large bell peppers (any color)

1 cup cooked lentils (green or brown)

1 cup cooked quinoa

1 small onion, finely chopped

2 cloves garlic, minced

1 medium zucchini, diced

1 medium carrot, diced

1 cup diced tomatoes (canned or fresh)

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon salt (adjust to taste)

½ teaspoon black pepper

1 tablespoon olive oil

½ cup shredded cheese (optional, for topping)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C) to ensure it's hot and ready for the stuffed peppers.

    Prepare the Peppers: Carefully cut the tops off each bell pepper and remove the seeds and membranes. Place the peppers upright in a baking dish, ensuring they stand sturdily, and set them aside for later.

      Cook the Filling: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes, or until it becomes translucent. Stir in the minced garlic and continue to sauté for another minute, releasing its aromatic flavors.

        Add Vegetables: Incorporate the diced zucchini and carrot into the skillet. Cook the mixture for approximately 5-7 minutes, stirring occasionally, until the vegetables are tender and vibrant.

          Combine Ingredients: In a spacious mixing bowl, blend the cooked lentils, cooked quinoa, sautéed vegetables, and diced tomatoes. Season the mixture with ground cumin, smoked paprika, salt, and black pepper. Mix thoroughly until all ingredients are well combined.

            Stuff the Peppers: Using a spoon, carefully pack the lentil and veggie mixture into each bell pepper, pressing it down to fill them tightly. If desired, sprinkle some shredded cheese on top of the filling for a deliciously melty finish.

              Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 30-35 minutes, then remove the foil and bake for an additional 10 minutes, or until the peppers are tender and have a light char.

                Serve: Once done, take the baking dish out of the oven and allow the peppers to cool for a few minutes. Garnish with freshly chopped parsley before serving to add a burst of color and flavor.

                  Enjoy: Serve the hearty stuffed peppers warm for a delightful, protein-packed meal that is both nutritious and satisfying!

                    Prep Time, Total Time, Servings: 15 mins | 1 hour | 4 servings