Quinoa Lentil & Black Bean Stuffed Peppers

It’s not too early for pumpkin is it? If you agree, please do try this delightfully spiced variation of stuffed peppers with quinoa, lentils, and black beans being the filling!

There usually aren’t a whole lot of things that irk me. I smile and listen even when someone speaks through a mouthful of food, I flush an unflushed public toilet, heck, I even wave (not my middle finger) when someone cuts me off in traffic. OK, so that last one might be a wave of frustration, but hey, it’s a wave!

However, when someone insists on driving in my blind spot, I feel my hackles rise. When someone tries to take a spoonful of chocolate cake off my plate, I pretend my spoon is a lightsaber and things get ugly. And, when I end up missing out on catching a movie at the movie theater – the only thing that can console me is some good food and catching that movie when it first comes out on DVD!

One such movie my daughter and I missed seeing when it hit movie theaters was The Angry Birds Movie! But, as soon as it’s released on DVD, we plan on watching it during our weekly movie night on our Smart TV, along with these Curried Quinoa, Lentil, & Black Bean Stuffed Peppers that reflect the Angry Birds colors!

What are the ingrdients in these Quinoa Lentil & Black Bean Stuffed Peppers?

The 12 ingredients are:

1. red onion
2. garlic
3. fresh grated ginger
4. bell peppers, red, green, yellow
5. cooked lentils
6. cooked quinoa
7. can black beans
8. cumin
9. turmeric
10. salt and pepper
11. garam masala
12. 100% pumpkin puree

These Curried Quinoa Lentil & Black Bean Stuffed Peppers #AngryForSavings happen to be gluten-free and chock full of spices like cumin, garam masala, and turmeric with a healthy dose of onions, ginger, and garlic.

The ingredient keeping the quinoa, lentil, and black bean filling from drying out is…pumpkin! I am thinking that breaking out a pumpkin recipe in August might be your pet peeve, so I do apologize, but, I have found that pumpkin jives so well with cumin and garam masala – what do you think?

By the way, if you are looking for a non-curried vegan stuffed pepper recipe, check these out!

Curried Quinoa Lentil & Black Bean Stuffed Peppers

5 from 1 vote

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Prep Time: 5 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 40 minutes minutes

Servings: 7 peppers

Author: Shashi

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It’s not too early for pumpkin is it? If you agree, please do try this delightfully spiced variation of stuffed peppers with quinoa, lentils and black beans being the filling!

Ingredients

• 1 red onion
• 3 cloves garlic
• 2 tablespoons fresh grated ginger
• 7 bell peppers red, green, yellow
• 2 cups cooked lentils
• 1 1/2 cup cooked quinoa
• 1 can black beans
• 1/2 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt more if you like your dishes saltier
• 1/2 teaspoon pepper
• 1 teaspoon garam masala
• 1 can 100% pumpkin puree
• olive oil

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Instructions

• Pre-heat oven to 350
• Wash and clean peppers and cut off tops and bake for 15 minutes
• While peppers are baking, add olive oil to a pan and saute onions, garlic and ginger in it, over a medium flame stirring constantly
• After about 5 minutes, add in the quinoa, lentils, black beans, cumin, turmeric, garam masala and salt and pepper and saute, while stirring ingredients together
• Add the pumpkin puree and stir well
• Remove peppers fro oven and fill each pepper with quinoa, lentil, black bean mix and return to oven for another 20 minutes
• Enjoy with hot sauce and cilantro

Nutrition

Serving: 1g | Calories: 250kcal | Carbohydrates: 45g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 395mg | Fiber: 13g | Sugar: 7g

DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.