This is an oldie but goodie, and a combination of three or four different recipes. I know the idea of a stuffed pepper might be a bit out of date, but hopefully the adjustments and additions make it fun for you and your family! My daughter and husband both really enjoy the flavors and textures, and I love that it is a mixture of so many vegetables and nutrient dense ingredients.
Roasted Vegetables, Yum!
My favorite thing to do is to roast vegetables in the oven with a bit of olive oil and seasoning. If I could only cook one thing for the rest of my life, I would want it to be roasted vegetables. My absolute favorites – carrots! The end result of this recipe is a stuffed pepper that sits on top of an assortment of roasted vegetables.
I will warn you, there are a lot of steps in the recipe. I use several pots and pans so get someone else to agree to do the dishes before you get started. It is not overly complicated; there are just a lot of different ingredients that are prepared before combining it all together.
Do not make this on a busy night where you have to run out the door. This is a cozy warm meal with leftovers and family clean-up afterwards!
Stuffed Pepper Ingredients:
2 tbsp olive oil, divided.
3 Organic Red Bell Peppers, washed and sliced in half from the top.
2 cups of Butternut squash, cubed.
2 tsp thyme
1 cup of lentils, prepared according to the package instructions.
3-4 cups of vegetable broth
½ Organic yellow onion, diced (you can use the whole onion by using the other ½ for the roasted vegetable layer)
4 garlic cloves, minced.
1-2 tbsp taco seasoning. You can buy a ready-made blend, or mix 2 tsp chili powder, 1 tsp salt, 2 tsp cumin, 1 tsp paprika, and a dash of pepper. I like a bit of spice, switch it up for your desired spiciness and flavor.
1 cup tomato puree
1 cup quinoa, prepared according to the package instructions.
Roasting Pan Ingredients: (choose 2-5 veggies that you like. Chop and put them in a single layer in your roasting pan)
1 cup organic cherry tomatoes, sliced in half.
½ Organic yellow onion, chopped (you can use the other ½ from above)
1 cup chopped – red pepper, green pepper, zucchini, eggplant, red onion, carrots – any vegetable that you have on hand that will roast well works.
1 tbsp olive oil
Instructions:
I always start by getting the halved peppers and cubed butternut squash into the oven. Preheat the oven to 400 degrees Fahrenheit. Use a baking sheet with a reusable baking mat. Spread the cubed butternut squash on ½ of the sheet and lay out the peppers, cut side up, on the other ½. Drizzle with olive oil, salt, and pepper. Sprinkle the butternut squash with the thyme. Bake in the oven for 20 minutes.
While the peppers and squash are in the oven, you can prepare the quinoa and lentils. The quinoa can be prepared according to the package instructions with a note that I use water with the quinoa because I use vegetable broth with the lentils. I prefer not to use broth with both, although you can. I have found it to be a bit too much flavor.
Once your peppers and squash are done, lower your oven temperature to 350 degrees Fahrenheit.
For the lentils, I start by heating up 1 tbsp of olive oil in my pan over medium high heat. Add ½ onion diced, and the 4 garlic cloves. Allow them to cook for a few minutes. Add the lentils and let them toast for 1-2 minutes – stirring frequently. Add in your taco seasoning or spices – chili powder, salt, pepper, cumin and paprika. Then pour in your vegetable broth, one cup at a time. Wait in between each cup for the liquid to be absorbed. Finally, add the tomato puree and turn the temperature down. Let it simmer for 10 minutes. Taste and adjust the spices if necessary.
Grab your roasting pan. I like my Scan Pan Roasting Pan. Layer the bottom with your roasting pan vegetables. It can be as simple as some chopped tomatoes and onion, or you can add as many different kinds as will fit in the pan. You want a single layer of each vegetable.
Lay your roasted halved red peppers (cut side up) on top of the vegetable layer. Spoon a quinoa layer into each pepper. Top the quinoa with a lentil layer. And, finally add the cubed butternut squash.
Place the roasting pan, uncovered in the oven for 30 minutes at 350 degrees Fahrenheit. Serve a stuffed pepper on top of a pile of mixed roasted vegetables. Enjoy!
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