Lentil & Quinoa Taco Stuffed Peppers
These nourishing stuffed peppers are packed with plant‑based protein, fibre, and colourful vegetables to support steady energy and balanced digestion. The hearty mix of lentils, quinoa, tomatoes, and spices creates a satisfying, nutrient‑dense filling, while the bell peppers add antioxidants and vitamin C for immune support. A touch of avocado brings healthy fats that help stabilise blood sugar and keep you feeling full. It’s a wholesome, vibrant meal that supports hormone balance, gut health, and overall wellbeing.
Ingredients
- 4 green bell peppers
- 2 tbsp avocado oil
- ¼ cup yellow onion (chopped)
- 1 cup tomato (chopped)
- 1 cup quinoa (cooked)
- 1 cup yellow lentils (cooked)
- 2 cloves garlic (minced)
- 2 tsp taco seasoning
- ¼ cup nutritional yeast
- ½ avocado (diced)
Instructions
- Preheat your oven to 375°F (190°C). Cut the tops off the green bell peppers and remove the seeds and membranes. Set aside.
- In a large skillet, heat the avocado oil over medium heat. Add the onions and sauté until translucent. Add half the tomatoes and garlic to the skillet and cook for 1-2 minutes.
- Turn the heat to low-medium. Stir in the cooked quinoa and lentils. Add the taco seasoning, nutritional yeast, salt, and season with pepper. Mix well and cook for another 2-3 minutes. Turn off the heat and stir in the rest of the tomatoes.
- Remove the skillet from the heat and cool for 5-10 minutes. Once slightly cooled, stuff each green bell pepper with the lentil-quinoa mixture, pressing down gently to pack the filling. Place the stuffed peppers in a baking dish (top them with 1-2 tsp of vegan feta cheese if desired). Bake in the oven for 30-40 minutes or until the peppers are tender.
- Remove from the oven and let cool for a few minutes before serving, topped with avocado.
Notes
- Lentil Benefits: As a rich source of protein and fibre, lentils promote heart health and support a healthy digestive system – vital during perimenopause and menopause.
- Additional Topping: Use a homemade marinara sauce to top each pepper to serve. Sprinkle with vegan feta or dairy-free shredded cheese to bake in the oven.
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