Quinoa-Stuffed Peppers
with Avocado Salad & Chipotle Crema
These roasted red peppers are stuffed with a fragrant blend of white quinoa and green lentils. Fresno chiles, which are slightly hotter than jalapeƱos, add a little heat to the mix. To balance the spice, we top these with a salad of creamy avocados and lime-dressed radishes.
Nutrition (per serving)
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INGREDIENTS
- 2 red bell peppers, trimmed, halved lengthwise and deseeded
- 2 garlic cloves, peeled and minced
- 1 Fresno chile, trimmed, deseeded and minced
- 1/2 cup French green lentils, rinsed and sorted
- 1/2 cup white quinoa
- 1 tsp ground cumin
- 1/4 tsp chipotle morita powder
- 1/4 cup vegan mayo
- 1 lime, zested and juiced
- 0.25 oz cilantro, leaves and tender stems roughly chopped
- 2 radishes, trimmed and thinly sliced
- 1 avocado, halved, peeled and diced
- 4 tsp olive oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425Ā°F. Brush baking sheet with 1 tsp olive oil. Place peppers, cut side down, on baking sheet and roast until browned, 15 to 18 minutes. Cover with foil to keep warm.
Meanwhile, heat 1 tbsp olive oil in medium saucepan over medium-high heat. Add garlic and Fresno chile and cook until soft, 3 to 4 minutes. Add lentils, quinoa, 2 cups water, just 1 tsp cumin, and a pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender, 18 to 24 minutes.
Stir together just Ā¼ tsp chipotle morita, mayo, and a pinch of salt in small bowl. (TIP: Add more chipotle morita if you prefer more spice.)
Stir together lime zest, lime juice, cilantro, radish, avocado, and a pinch of salt and pepper in medium bowl.
Mound quinoa and lentil mixture into roasted peppers. Place quinoa-stuffed peppers on plates. Top with avocado salad and dollop with chipotle crema. Enjoy!
CULINARY NOTES: For lentils, to āsortā means to look for and discard any naturally occurring debris or stones. For chiles, wash hands and cutting board well after handling peppers. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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