Bell pepper halves roasted face down, then filled with black beans, lentils and quinoa simmered in marinara. Three kinds of plant protein in one pepper, and no dairy anywhere in it.
Roast the peppers cut side down before they are stuffed. They soften and shed water that way, so the filling does not end up sitting in a puddle.
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
1cupquinoa, 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.
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
1cupquinoa, 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
Directions
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.
