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.
INGREDIENTS
- 2 red bell peppers, halved lengthwise and deseeded
- 2 garlic cloves, peeled and minced
- 1 Fresno chile, deseeded and minced
- 1/2 cup French green lentils, rinsed and sorted
- 1/2 cup white quinoa
- 1 tsp ground cumin
- 1 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, thinly sliced and trimmed
- 1 avocado, halved, peeled and diced
- 1 tbsp + 1 tsp olive oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
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.
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)
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.)
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!
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Chipotle Sweet Potatoes & Lentils with Citrus-Pecan Salad
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