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Quinoa-Stuffed Peppers with Avocado Salad & Chipotle Crema
2 or 4 Serving Dinner

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 jalapeños, add a little heat to the mix. To balance the spice, we top these with a salad of creamy avocados and lime-dressed radishes.

Tags: Gluten-Free High-Protein Soy-Free Nut-Free Low Sodium High Fiber
SERVINGS
PREP & COOK TIME
25 min
CALORIES
710
FAT
35g
CARBOHYDRATES
85g
PROTEIN
22g

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INGREDIENTS

  1. 2 red bell peppers, halved lengthwise and deseeded
  2. 2 garlic cloves, peeled and minced
  3. 1 Fresno chile, deseeded and minced
  4. 1/2 cup French green lentils, rinsed and sorted
  5. 1/2 cup white quinoa
  6. 1 tsp ground cumin
  7. 1 tsp chipotle morita powder
  8. 1/4 cup vegan mayo
  9. 1 lime, zested and juiced
  10. 0.25 oz cilantro, leaves and tender stems roughly chopped
  11. 2 radishes, thinly sliced and trimmed
  12. 1 avocado, halved, peeled and diced
  13. 1 tbsp + 1 tsp olive oil*
  14. Salt*
  15. Pepper*
  16. *Not included
  17. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  18. For full ingredient list, see Nutrition.
  19. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: N/A
Tools: Aluminum foil, Baking sheet, Medium saucepan with lid
SERVINGS
PREP & COOK TIME
25 min
CALORIES
710
FAT
35g
CARBOHYDRATES
85g
PROTEIN
22g

Get Recipes Delivered

INSTRUCTIONS

1
Roast the bell peppers

Preheat oven to 425°F. Rub cut sides of each pepper with ¼ tsp olive oil and sprinkle with salt and pepper. Place peppers, cut side down, on 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 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, 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. (4-serving meal: use 2 tbsp olive oil, 4 cups water)

3
Make the chipotle crema

Combine just ¼ tsp chipotle morita powder, mayo, and a pinch of salt in small bowl and stir. (TIP: Add more chipotle morita powder if you prefer more spice.)

4
Make the avocado salad

Stir together lime zest, lime juice, cilantro, radish, avocado, and a pinch of salt and pepper in medium bowl.

5
Serve

Mound quinoa and lentil mixture into roasted peppers. Place quinoa-stuffed peppers on plates. Top with avocado salad and dollop with chipotle crema. Enjoy!

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