Traditionally a saucy, heavy, meaty, cheesy meal – this vegan version is so much healthier and way better for summer time eating as well.
Makes 4 Servings
Tip: If you have a stacking pot steamer you can use the bottom for the lentils and quinoa and steam the veggies over the top.
- Rinse 1c red lentils & 1c quinoa until water runs almost clear
- Add 4c water & bring to a boil, once boiling turn down to simmer & put a lid on the pot – should be done in about 20 minutes
- Steam some veggies to throw in – this time I used a small head of broccoli and 1 large white onion – both cut into chunks
- Pour veggies, lentils & quinoa into an oven dish
- Add a handful each: cashews, sunflower seeds, sesame seeds, pumpkin seeds, raisins, thinly sliced sun dried tomatoes & fresh parsley or basil if you have it
- Add a teaspoon each: garlic powder, ginger powder, salt, pepper, cayenne pepper, cumin, & mixed Italian herbs
- Stir it all up
- Take off the stem of 4 peppers, I used yellow & orange for a slightly sweeter flavour
- Use a spoon to scoop out the seed and white membrane
- Stuff with your lentil & quinoa mixture
- Arrange in the oven dish with extra stuffing spread around
- Cook on 160 for an hour or until they are soft & the skin is separating and bowning
They were so good I forgot to take picture of the finished product, but here is a shot of the stuffing mixture being made.
