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In recent years, the shift towards plant-based diets has gained immense popularity, and for good reason. Many are discovering the myriad benefits of incorporating more fruits and vegetables into their meals, not only for their health but also for their environmental impact. One dish that perfectly embodies this vibrant culinary movement is the Vibrant Veggie-Vitality Stuffed Peppers. This recipe showcases a delightful medley of flavors and textures, making it a favorite among both seasoned plant-based eaters and newcomers alike.

Hearty Lentil and Veggie Stuffed Peppers

Discover the deliciousness of Vibrant Veggie-Vitality Stuffed Peppers, a delightful plant-based dish bursting with flavor. Filled with protein-rich lentils, quinoa, and a medley of fresh vegetables, these stuffed peppers are not only nutritious but also visually stunning. Perfect for a hearty dinner or meal prep, this recipe offers customizable options to cater to your dietary needs. Enjoy a colorful, wholesome meal that nourishes both body and soul!
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Ingredients
  

4 large bell peppers (any color)

1 cup cooked lentils (green or brown)

1 cup cooked quinoa

1 medium onion, diced

2 cloves garlic, minced

1 cup diced tomatoes (canned or fresh)

1 cup corn (fresh, frozen, or canned)

1 medium zucchini, diced

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon chili powder (optional for heat)

Salt and pepper to taste

1 cup shredded cheese (cheddar or mozzarella) - optional

2 tablespoons olive oil

Fresh parsley or cilantro for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place them upright in a baking dish.

      Sauté the Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and garlic, sautéing for about 3-4 minutes until translucent.

        Add Veggies: Stir in the diced zucchini and corn. Cook for an additional 5 minutes until the zucchini is tender.

          Combine the Filling: In a large mixing bowl, combine the cooked lentils, cooked quinoa, sautéed vegetables, diced tomatoes, cumin, smoked paprika, chili powder, salt, and pepper. Mix well until everything is well incorporated.

            Stuff the Peppers: Carefully fill each bell pepper with the lentil and veggie mixture, pressing down lightly to pack the filling in. If you’re adding cheese, sprinkle some on top of the filling before baking.

              Bake the Peppers: Add a splash of water to the bottom of the baking dish to produce steam, then cover the dish with foil. Bake in the preheated oven for about 30 minutes.

                Add Cheese and Finish Baking: After 30 minutes, remove the foil, add more cheese if desired, and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

                  Garnish and Serve: Remove from the oven and let the peppers sit for a few minutes. Garnish with fresh parsley or cilantro before serving.

                    Prep Time, Total Time, Servings: 20 minutes | 50 minutes | Serves 4