Quinoa and Lentil Stuffed Peppers
Quinoa and Lentil Stuffed Peppers are a perfect vegetarian supper for both cold and warm weather seasons. You can omit the Parmesan to make this an ideal vegan entree, too!
New Life Hiking Spa (sadly, now closed as of 2021) advocated a respect for the nutritional value of food as well as it origin, seasonality, availability and freshness. Whenever possible, it served food that is raised locally, using sustainable techniques by farmers and purveyors who have a respect and love of the land on which we live.
The dining at New Life Hiking Spa in Vermont was energy-packed, low calorie gourmet cuisine deliciously prepared to help eliminate toxins and impurities from your system and help you lose weight. These recipes, shared with us by the New Life team, are still valuable tools for your wellness goals.
Ingredients
- 1 large red pepper cut into halves and de seeded (or two small peppers, de-seeded)
- 1/2 cup cooked lentils
- 1/2 cup cooked quinoa
- 4 oz. firm tofu
- 1/2 yellow onion , diced
- 1 small carrot , finely diced
- 1 clove fresh garlic , diced
- Pinch fresh thyme and basil
- 1 tablespoon Parmesan cheese, grated
Instructions
- Saute onion, garlic, carrot and tofu.
- Add fresh herbs and continue to cook for another minute.
- Remove from heat and combine all ingredients except peppers
- Stuff pepper halves or small peppers with mixture and bake for 25 minutes at 350.
Spa Index Kitchen Notes
Nutrition
I made this for my vegan son-in-law and he was so pleased that it was something new and different than the usual salads and tofu or fake meats. He was delighted to have something special for a change, when he came to dinner — meaning not something the host made as an afterthought. He’s used to “we are serving xyz but here is something for you.” He liked that everyone was enjoying the same entree. Although the rest of us did use real Parmesan! :)