Servings: 6


  • 3 medium bell peppers - red, orange and yellow are the sweetest

  • 1 cup cooked quinoa

  • 1 cup cooked lentils

  • 1 1/2 tbsp olive oil, divided

  • 1 onion, diced

  • 1/2 cup whole cashews

  • 2 large cloves of garlic, minced

  • 1 tsp dried basil

  • 1 tbsp minced fresh thyme

  • 3-4 sun dried tomatoes rehydrated and chopped (optional)

  • generous handful of chopped kale

  • 2 tbsp water

  • salt & pepper, to taste


  1. Preheat the oven to 400 degrees. 

  2. Cut the peppers in half through the stalks and scoop out the sides and any white membrane.  Place the peppers, cut side up on a baking sheet, drizzle with ½ tbsp of the oil and bake for 20-25 minutes, until the peppers are just tender.

  3. Heat the remaining tbsp. of oil in a large frying pan over medium heat.  Add the onion and cashews and cook, stirring, for approx. 5 minutes, or until the cashews are beginning to brown and the onion is translucent.  Add the garlic, herbs and sun dried tomatoes (if using) and cook for a further minute.  Add the kale and water and cook for another 2 minutes.  Finally, add the cooked quinoa and lentils, stir and season to taste.

  4. Carefully spoon the filling mixture into the pepper halves and return to the oven for 10 minutes.

Serve warm with a green salad for a hearty meal.

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