Spiced Lentil Stuffed Peppers with Lemon Dill Quinoa

Ingredients

• •4 large bell peppers, tops removed and seeds removed
• •1 cup dried red lentils, rinsed
• •1 small onion, finely diced
• •2 garlic cloves, minced
• •1 teaspoon ground cumin
• •1 teaspoon smoked paprika
• •1/4 teaspoon cayenne pepper (optional)
• •1 teaspoon dried oregano
• •1 (14.5-ounce) can diced tomatoes
• •2 tablespoons olive oil
• •Salt and pepper to taste
• •3/4 cup quinoa, rinsed
• •1 1/2 cups water
• •1 tablespoon fresh lemon juice
• •1/4 cup fresh dill, finely chopped
• •1/4 cup crumbled feta cheese (optional, for garnish)

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Lightly oil a baking dish large enough to hold the bell peppers upright.

2. 2

   Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in the prepared baking dish and set aside.

3. 3

   In a medium saucepan, combine the rinsed lentils with 2 cups of water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until tender. Drain any excess water and set the lentils aside.

4. 4

   While the lentils cook, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic, cumin, smoked paprika, cayenne pepper (if using), and oregano, cooking for an additional 1-2 minutes until fragrant.

5. 5

   Add the canned diced tomatoes (including their juices) to the skillet, stirring to combine. Let the mixture simmer for 5-7 minutes, then stir in the cooked lentils. Season with salt and pepper to taste, and remove from heat.

6. 6

   In a separate saucepan, combine the quinoa and 1 1/2 cups of water. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is tender. Fluff with a fork and stir in the lemon juice, fresh dill, and a pinch of salt.

7. 7

   Spoon the lentil mixture evenly into the prepared bell peppers, pressing down gently to fill them completely. Drizzle the tops of the stuffed peppers with 1 tablespoon of olive oil.

8. 8

   Cover the baking dish with foil and bake the peppers in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and slightly golden.

9. 9

   Serve the stuffed peppers warm with a side of the Lemon Dill Quinoa. Garnish with crumbled feta cheese, if desired, and a squeeze of fresh lemon juice before serving.