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Harissa Lentil & Quinoa Stuffed Peppers

Bell peppers are filled with a hearty mix of quinoa, lentils, sautéed veggies, and harissa-spiced tomato sauce. Flavorful, protein-packed, and visually stunning — a complete meal in every pepper.

  • Category Main / Vegetarian / Baked

  • Servings 4

  • Prep Time 15 minutes

  • Cook Time 35 Minutes

Ingredients

  • 4 large bell peppers, tops removed & seeded
  • 1 cup cooked quinoa
  • 1 cup cooked brown lentils
  • 1 small onion, diced
  • 1 garlic clove, minced
  • 1 tbsp olive oil
  • 1 tbsp Moroccan harissa spice
  • 1 cup crushed tomatoes
  • Salt & pepper, to taste
  • ¼ cup crumbled feta (optional)

Instructions

  1. Preheat oven
    Heat to 375 °F (190 °C).
  2. Sauté veggies
    Heat oil; cook onion and garlic till soft. Stir in harissa and tomatoes. Simmer 3 minutes.
  3. Mix stuffing
    Combine quinoa, lentils, veggie mixture, salt & pepper.
  4. Stuff peppers
    Fill each pepper with mixture, top with feta. Place upright in a baking dish.
  5. Bake
    Bake 30–35 minutes until peppers are tender.

Serving Suggestions
Pair with crisp cucumber salad or green tahini drizzle.