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Quinoa Stuffed Peppers with Avocado Salad & Chipotle Crema
2 Serving Dinner

Quinoa Stuffed Peppers

with Avocado Salad & Chipotle Crema

Tags: Gluten-Free High-Protein Soy-Free Nut-Free Chef's Choice Low Sodium High Fiber Bone Health
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
700
FAT
34g
CARBOHYDRATES
81g
PROTEIN
21g


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INGREDIENTS

  1. 2 red bell peppers, halved and deseeded
  2. 2 garlic cloves, peeled and minced
  3. 1 Fresno pepper, deseeded and minced
  4. ½ cup French green lentils, rinsed and sorted
  5. ½ cup white quinoa
  6. 1 tsp ground cumin
  7. 1 tsp chipotle morita powder
  8. ¼ cup vegan mayo
  9. 1 lime, zested and juiced
  10. ¼ oz fresh cilantro, leaves and tender stems roughly chopped (divided)
  11. 2 red radishes, thinly sliced
  12. 1 avocado, diced (pit removed)
  13. 1 tbsp + 1 tsp olive oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition.
Allergens: N/A
Tools: Medium saucepan, Baking sheet
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
700
FAT
34g
CARBOHYDRATES
81g
PROTEIN
21g


Get Recipes Delivered

INSTRUCTIONS

1
Roast the bell peppers

Preheat the oven to 425°F. Rub 1 tsp olive oil on the cut side of each bell pepper and sprinkle with salt and pepper. Place pepper halves cut side down on a baking sheet and roast until browned, 15 to 18 minutes. Cover with foil to keep warm.

2
Cook lentils and quinoa

Heat 1 tbsp olive oil in a medium saucepan over medium-high heat. Add garlic and Fresno pepper and cook until pepper is soft, 3 to 4 minutes. Add lentils, quinoa, 2 cups water, cumin, and a pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender, 18 to 20 minutes. TIP: To “sort” (as noted in the ingredient list) means to look for and discard any naturally occurring debris or stones.

3
Make chipotle crema

Add just ¼ tsp chipotle morita powder, mayo, and a pinch of salt to a small bowl and stir to combine. TIP: Taste and add more chipotle morita powder if you like.

4
Make avocado salad

Add lime zest, lime juice, cilantro, radish, avocado, and a pinch of salt and pepper to a medium bowl and mix until combined.

5
Serve

Divide the quinoa and lentil mixture between bell pepper halves. Place stuffed bell peppers on plates. Top with avocado salad and a dollop of chipotle crema. Enjoy!

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