3 bell peppers, washed and cut in half the long way, seeds discarded
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can lentils, rinsed and drained
1 cup quinoa, washed, and cooked according to package directions
1 tbsp avocado oil, plus extra for brushing the bell peppers
1 medium onion, chopped
3 cloves garlic, minced
1 (24 oz) jar marinara sauce (we love Rao's) - can use less if desired
½ tsp salt
½ tsp parsley
¼ tsp pepper
1
Preheat oven to 375F. Brush the split and cleaned bell peppers with avocado oil. Place face down on a lined baking sheet. Bake for 25 minutes or until peppers are slightly blistered.
2
Heat oil in a skillet over medium heat. Add onion and sauté until caramelized. Add garlic and cook a few minutes until fragrant.
3
Add black beans, lentils, marinara sauce, and all spices. Put a lid on the skillet and cook for about 10 minutes, stirring occasionally.
4
Add in cooked quinoa and mix well.
5
Stuff mixture into cooked peppers and enjoy!
CategoryChild-Friendly, Dairy-free/Soy-free, Dietary Lifestyle, Entrées, Vegan, Vegetarian
Ingredients
3 bell peppers, washed and cut in half the long way, seeds discarded
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can lentils, rinsed and drained
1 cup quinoa, washed, and cooked according to package directions
1 tbsp avocado oil, plus extra for brushing the bell peppers
1 medium onion, chopped
3 cloves garlic, minced
1 (24 oz) jar marinara sauce (we love Rao's) - can use less if desired
½ tsp salt
½ tsp parsley
¼ tsp pepper
Discover more from LivLaughCook
Subscribe to get the latest posts sent to your email.