I got this recipe from Registered Dietitian Ashley Harper Evans. I think they are the cutest. Not only is this recipe extremely healthy, but these peppers are seriously adorable for the fall season. Peppers are one of my favorite foods, so I had to give it a try. Note: this is a vegan recipe, but you could easily incorporate meat if you wanted to.
- 6 orange bell peppers
- 1 tbsp. coconut oil
- 1/2 onion, diced
- 1 carrot, diced (I used baby carrots b/c that is what I had in my refrigerator – I used 12 baby carrots)
- 1/2 c. chopped mushrooms
- 1 tbsp. minced garlic
- 1 c. uncooked quinoa (I used 1/2 c. each of red and traditional quinoa to mix it up)
- 1 c. dried lentils
- 5 c. water or unsalted vegetable broth
- 2 c. spinach, chopped
- 1 zucchini, diced
- 1/2 can chopped water chestnuts (if you’re not a fan of water chestnuts, neither am I, but I didn’t mind them in this recipe)
- 1/2 tsp. salt (or to taste)
- 1/4 tsp. ground pepper
- 2 tsp. dried thyme
- 1/4 c. balsamic vinegar
- Cut the tops off of the bell peppers and reserve for serving. Remove the seeds and rinse.
- Using a small pumpkin carver, cut two eyes, a nose and a mouth into each pepper.
- In a large pot, heat the oil over medium-high heat. Add the onion and carrot and sauté until translucent and browned. Add the water, lentils and quinoa and bring to a boil. Lower the heat, cover and cook for approximately 20 minutes. Add the rest of your ingredients and stir to combine.
- Stuff each pepper with the mixture and place the tops back on.
- Note: the original recipe said to place the peppers on the grill (low heat) and warm until ready to serve. Instead, I covered them with foil and put them in the oven at 375°F for about 35 minutes. They actually hold together extremely well.
Serve and enjoy!
Have a happy and safe Halloween, everyone!