LB's Med Stuffed Peppers


Katie and I developed this recipe in LA and it's AMAZING.  It seems like a PITA, but it's not if you prepare your quinoa and lentils ahead of time.  I like to make a batch on Sunday; t's great stuffed in the peppers as the recipe calls for, in collards, or over greens with feta.  


4 bell peppers

1  yellow/white onion (diced)

3 cloves garlic (minced)

1 jalapeño (diced)  *optional 

3-4 handfuls of spinach

1 (14.5oz) can of fire-roasted tomatoes

1 c. cooked quinoa 

1 c. cooked lentils

3/4 cup of cilantro

1 handful fresh basil 

1/2 lemon juiced

oregano, red pepper flakes, salt, & peper to taste



1. Prepare quinoa and lentils if they are not already cooked. 

2. Preheat oven to 400 degrees.  

3. Add 1 tbsp of olive oil to a skillet over medium heat. Once warm add onion and garlic and sauté for 3-4 minutes.  Next add diced jalapeño and sauté for 1-2 minutes.  

4. Add spinach and cover with a lid.  Stir occasionally until all of the spinach is wilted. 

5. Add the fire roasted tomatoes and mix well. Cook for 1-2 minutes then remove from the heat.

6. Wash the bell peppers, cut the tops off, remove inside seeds.  Sprinkle a little olive oil on the baking dish and lay the peppers out.  (I like to do this while the spinach cooks.)*

7.  Add quinoa, lentils, cilantro, basil, lemon juice, spices and sautéd veggies to a mixing bowl.  Mix well and taste. Add more spices to your liking. 

8. Scoop into bell peppers, cover w/ aluminum foil and bake for  approx. 30 minutes. Cook longer if you like you bell peppers softer, cook shorter to keep them crunchy.