This dinner is so easy to make and is so satisfying. It is vegan and gluten-free, but is so filling that it will satisfy everyone at the table. Plus, it is made in a crock pot, making it a wonderful hands-off dinner. Feel free to add in seasonal veggies to your liking to make this extra colorful.
Quinoa & Artichoke Stuffed Bell Peppers
1 cup quinoa
1/2 cup red lentils
3 cups vegetable broth
5 large bell peppers, seeded, cored, and tops removed and set aside
2 teaspoons olive oil
1 medium red onion, diced
1 Tablespoon minced garlic
1 cup frozen green peas
1 can white beans, drained and rinsed
1/2 cup sun dried tomatoes (not oil packed), soaked in warm water to re-hydrate, then drained
1 (14.5 ounce) jar marinated artichoke hearts , coarsely chopped
1/4 kalamata olives, coarsely chopped
2 Tablespoons Italian seasoning
Sea salt and freshly ground pepper, to taste
1.Bring the vegetable broth to a boil in a small pan. When boiling, add quinoa and lentils. Cook for 10 to 12 minutes, or until the liquid has been absorbed. Remove from heat and allow to cool.
2. Chop the remaining flesh of the bell pepper tops. Heat olive oil over medium high heat. Add diced bell pepper tops, onion, and garlic. Cook for about 5 minutes, or until onion is slightly translucent. Add peas and cook for about 3 more minutes.
3. In a large bowl, mix the cooked quinoa-lentil mixture with the cooked vegetables. Mix in the beans, sun dried tomatoes, chopped artichoke hearts and kalamata olives. Mix thoroughly, then add Italian seasoning and salt and pepper.
4. Spoon the mixture into the prepared bell peppers. Place the bell peppers into your crock. When all are placed standing up, add enough water to cover the crock basin in 1/4″ of water. Cover with lid and turn on high. Cook for 1 1/2 hours, or until peppers are fork tender.