Lentil and Quinoa Stuffed Peppers

Using a few precooked ingredients makes this super easy to make, but packed with the flavour of the sun thanks to the sundried tomatoes, olives and basil. These are really good for you and will keep you fuelled through the afternoon and help you swerve the afternoon slump.

The tinned lentils and quinoa bring a great blend of plant-based protein and fibre. So great for stable blood sugars, managing cholesterol and stopping you from feeling hungry an hour later.

Great to make on a Sunday for lunch during the week.

Serves 3 – I like to make them on a Sunday and have them on Monday, Tuesday and Wednesday for lunch!

Ingredients

3 Peppers

Drizzle of olive oil 

Filling :

1 Tin of lentils

1 Packet of pre-cooked quinoa ( about 200g)

About 8 big sundried tomatoes.

A handful of pitted olives

90g Feta/A ball of mozzarella

Handful of fresh basil

Method

Preheat the oven to 180 degrees. Cut the peppers in half, keeping the stalk in place. Carefully take out any white ribs and seeds. Place in a roasting dish and roast for 20 minutes. No need to use any oil at this point.

While that’s cooking make your filling. Roughly chop the sundried tomatoes, olives, feta/mozzarella and tear the basil. Mix all the ingredients until well combined.

Once the 20 minutes is up, take the peppers out but keep the oven on. Spoon the mixture into the peppers, using a spoon to press it down and get as much in as possible, but it won’t all fit in. Spoon the rest of the mixture around the peppers. Drizzle over a little olive oil.

Bake for 15 minutes.

Serve hot, or cool before putting into lunch boxes. Keeps for three days in a fridge.