Monday, October 4, 2010

Lentils and Quinoa Stuffed Peppers


I essentially followed the recipe for Quinoa and Lentil Stuffed Bell Peppers on the Mele Cotte blog.


Note: when preparing this, bear in mind the peppers bake for an hour after all the preparation.

Lentils and Quinoa Stuffed Peppers


I made a few modifications to the recipe:

I added a bayleaf and 1/2 tsp of marjoram to the lentils to make the cooking fragrant.


Carrots, Summer Squash, Zucchini, Lentils and Quinoa
After sauteing the vegetables, I used a can of tomato soup instead of tomato sauce, and I added 1 tsp of chili powder.

Vegetable saute

I was very pleased with the results. Tasty, fragrant.

Of three sons served: one had seconds, one ate his but wondered why it couldn't be stuffed with quinoa and meat, and one refused to eat it.

I thoroughly enjoyed it.

Omnivorous Confessions


I served this with boneless chicken breast and baked potatoes on the side. I should have reserved some vegetables for the son who won't eat quinoa. I think next time I will try this recipe with a bit of ground meat or sausage in the stuffing.

Or maybe not. It is getting harder and harder for me to look at a vibrant saute like that and imagine soiling it with meat. Hmm. I must remember it is no different than adding soy sauce.

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2 comments:

  1. These look amazing.

    One question... I am cooking for one (unfortunately :( ) so i end up trying to make things i can freeze and eat later.

    Do you think something like this would stand up well being reheated in a micro?

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  2. I haven't frozen these to test, but I heated the leftovers in the microwave and they were delicious. The vegetables were still firm and the flavors had melded.

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