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The Colorful Lentil & Veggie Paradise Peppers recipe is a vibrant and nutritious dish that brings together the earthiness of lentils, the crunch of fresh vegetables, and the delightful sweetness of bell peppers. This recipe not only appeals to the taste buds but also provides a wholesome and satisfying meal that is perfect for any occasion. Packed with nutrients, lentils are an excellent source of protein, fiber, and essential vitamins, while the variety of vegetables adds color and a range of health benefits. The presentation of this dish is as appealing as its taste, making it a feast for the eyes as well as the palate.

Quick Lentil and Veggie Stuffed Peppers

Discover the vibrant Colorful Lentil & Veggie Paradise Peppers, a nutritious dish combining hearty lentils, fresh vegetables, and the sweetness of bell peppers. Perfect for any occasion, this recipe is packed with protein, fiber, and essential vitamins. With a beautiful presentation, it's sure to impress your guests. Enjoy experimenting with spices and fillings, making each creation uniquely yours while savoring every delicious bite.
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Ingredients
  

4 large bell peppers (any variety: red, yellow, green, or orange)

1 cup cooked lentils (green or brown)

1 cup quinoa (rinsed under cold water)

2 cups vegetable broth or water (for cooking the quinoa)

1 small onion, finely chopped

2 garlic cloves, minced

1 medium zucchini, diced into small cubes

1 medium carrot, grated

1 cup corn kernels (fresh or frozen)

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

1 cup shredded cheddar cheese (or a dairy-free alternative)

Fresh cilantro or parsley for garnish (optional)

Olive oil for sautéing

Instructions
 

Prepare the Peppers: Preheat your oven to 375°F (190°C). Carefully slice the tops off the bell peppers and remove the seeds and membranes. Set the peppers upright in a baking dish, ensuring they are stable.

    Cook the Quinoa: In a small saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid is absorbed. Remove from heat and set aside.

      Sauté the Vegetables: In a large skillet, heat a drizzle of olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing for about 2-3 minutes until the onion becomes translucent. Then, add the diced zucchini, grated carrot, and corn. Continue to cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender yet vibrant.

        Mix the Filling: In a large mixing bowl, combine the cooked lentils, fluffy quinoa, and the sautéed vegetable mixture. Sprinkle in the ground cumin, smoked paprika, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated. Gently fold in half of the shredded cheese, keeping the other half for topping.

          Stuff the Peppers: Generously spoon the flavorful lentil and veggie filling into each bell pepper, packing it tightly to ensure they are filled to the brim. Evenly distribute the reserved shredded cheese on top of each stuffed pepper.

            Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After this time, carefully remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese has melted to a bubbly, golden perfection.

              Serve: Once baked, carefully remove the stuffed peppers from the oven. If desired, garnish with freshly chopped cilantro or parsley for a pop of color and flavor. Serve warm and enjoy your colorful, nutritious meal!

                Prep Time, Total Time, Servings: 15 minutes | 60 minutes | 4 servings