A super food vegan combo that’s delicious, healthy, and filling.
Don’t forget to eat the (pepper) bowl!
I haven’t been so big on meat lately, so I’ve been experimenting with a variety of vegan dishes. These quinoa & lentil stuffed peppers with wild rice are AMAZING! A super healthy dish that will leave you feeling stuffed but without the guilt! The big three combo of quinoa, lentils, and wild rice have numerous health benefits. Quinoa is a complete protein source and is loaded with fiber, manganese and magnesium. Lentils are rich in nutrients, great for weight loss, and are natural stabilizers of blood sugar. Wild rice is high in antioxidants and helps strengthen your bones. Each of these are great to eat in their own right, but to have them all in one dish? Now that is a super food! Don’t let the cook time scare you away. This recipe takes only 10 mins of prep, the rest is handled by the rice cooker and oven. So if you’ve been looking for a wholesome vegan recipe, be sure to give this one a try!
If you try this recipe, please let me know what you think! Leave a comment, and tag @feel_good_fam on Instagram. Thanks!
- 1 cup wild rice*
- 1 cup quinoa
- ½ cup lentils
- 4 cups vegetable broth
- 4 cups water
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic
- ¼ teaspoon cumin
- ¼ teaspoon Italian seasoning
- 1 medium red onion
- 2 tablespoons olive oil
- ¼ cup chopped cilantro
- Rinse wild rice, quinoa, lentils separately and cook via preferred method (stove top, pressure cooker, or rice cooker) with water, broth, salt, and cumin.
- While the rice, quinoa, and lentils are cooking wash and cut peppers in half from the stem down.
- Saute onion in a skillet with 1 tablespoon olive oil for 5 minutes over medium high heat.
- Combine onion, rice, quinoa, lentils, 1 tablespoon olive oil, cilantro, ¼ teaspoon pepper, ¼ teaspoon garlic, ¼ teaspoon Italian seasoning (adjust seasoning to desired preference).
- Place peppers on a 9 x 13 inch baking dish and spoon the filling into each pepper.
- Set oven to 350 degrees Fahrenheit and bake for 20 minutes. For more tender peppers, cook for an additional 5-10 minutes.
*Brown rice can be used instead of wild rice.