These stuffed bell peppers are loaded with plant-based protein and yet they are amazingly satisfying! Served with a dollop of sour cream to complement the smoky cumin and a hit of Sriracha at the end and this meal was simply delicious! Unlike most stuffed bell pepper recipes that require a hot oven, these are made on the stove-top so that you don't have to heat up your whole house in the summer! Speaking of summer, I bought the peppers during the summer when they were in season and on sale so that makes this meal delicious, healthy, and budget-friendly!

Vegan Quinoa and Lentil Stuffed Bell Pepper

3 large red or yellow bell peppers, stems and seeds removed and cut evenly in half

2 cups cooked lentils

1 cup quinoa

2 cups chicken broth

1 can diced tomatoes

1 medium onion, diced

1 clove garlic, minced

3 Tbsp olive oil

1.5 tsp cumin

tsp salt

Heat oil in a large, deep skillet on medium. Add onions and saute for 3-4 mins. Add cumin, salt, and garlic and cook until fragrant. Add diced tomatoes, quinoa, cooked lentils, and chicken broth and turn to low and cover. Cook for 20 mins, stirring occasionally. 

Once cooked, uncover and let cool slightly. Place bell peppers on a plate, cut side up, and carefully scoop quinoa mixture into peppers. Place peppers back into same pan you used for the mixture. Add about 1-2 cups of water into pan or enough that peppers are sitting in about one inch of water. Turn stove back onto low and cover. Cook for 20 mins.

Enjoy!

*Optional, I served with real sour cream but can be served with a substitute to keep it vegan.