Lentil and Quinoa Stuffed Peppers

It seems too early to be transitioning from fall to winter, but it’s kind of already happening. Why the heck is it so cold? And why is the sun rising at like nine and setting at like six? These are questions we have yet to answer, my friends. But in the meantime, we might as well embrace the freezing darkness that is winter and enjoy these stuffed peppers.

Stuffed peppers are an amazing comfort food🥰 They’re hearty and delicious, perfect for a cold winter night. These ones also happen to be super healthy, as well as vegan and gluten free. I used lentils and quinoa for the meat substitute, and it makes a filling that is INCREDIBLE. My advice is to double or triple the recipe so you can have tasty peppers for lunch all week long.

Also, if you don’t feel like cooking for hours or washing a TON of dishes, these are for you! I used canned lentils and already cooked quinoa for increased simplicity. You just need to fry up some onions and basically mix everything tightest in the pot. Then stuff your peppers, pop em in the oven, and let them get nice and soft on the outside, warm on the inside, and crispy on top😍 (Those crispy bits are the best part). You’re left with a meal that is so flavourful and filling that you’ll be like, take that, stupid winter. So yeah, the season might not be too bad if you’ve got these hanging around!

Hope you enjoy this recipe!:)

Lentil and Quinoa Stuffed Peppers

Serves: 2

Total Time: 45 minutes


  • 2 large bell peppers, any colour
  • 1 medium yellow onion, diced
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 can of tomato paste (6 oz)
  • 1 cup cooked lentils (I used the brown canned variety)
  • 2/3 cup cooked quinoa
  • 1/2 tbsp balsamic vinegar
  • 1 tbsp soy sauce
  • 1/2 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 cup packed spinach
  • Salt and pepper to taste


  1. In a medium sized pot, heat the olive oil. Add in the diced onions and cook for 6-8 minutes, until translucent.
  2. Add the minced garlic to the pot and cook for an additional 2 minutes. Then dump in the tomato paste, lentils, quinoa, balsamic, soy sauce, herbs and spices, and stir to combine.
  3. Let the mixture cook for about 5 minutes, then add in the spinach and continue to cook until it’s wilted. Season with salt and pepper to taste, then remove from the heat.
  4. Preheat your oven to 400 degrees Fahrenheit. Cut out the tops of your peppers so that a round hole is left. Full each pepper with half of the lentil and quinoa filling, then place in a glass baking dish.
  5. Bake the peppers for about 15 minutes in the oven; then reduce the heat to 375 degrees Fahrenheit and cook for an additional 5-10 minutes, until the peppers are soft and the top of the filling is crispy.
  6. Remove from the oven and enjoy!

Hope you guys are having a great week! I have another great pumpkin recipe for you guys on Friday. We’ve got to milk this pumpkin and apple stuff before fall is over, am I right? See you then!

Yours Truly,


Stuffed Mushrooms

Hi guys! I’m back at school again, and back to making lunches. On my Instagram story you can see what I’m eating for lunch each day, which will hopefully give you some inspiration. I’d also like to do some more lunch recipes in the future;)

Today, however, I’d like to feature one of my favourite veggies: Mushrooms!! I love mushrooms so much- they have a great earthy and deep flavour that is rich and delicious. They’re great any way you prepare them; sautéed, roasted, fried, or even raw with some hummus! I have a tasty stuffed mushroom recipe for you guys that also packs in some protein because it uses soft tofu in the stuffing. If you’re new to using tofu or would like to learn more about it, I give sort of the run down on this soy protein in my previous post, Soy Marinated Tofu.

From the sautéed onion to the splash of balsamic vinegar and fresh thyme, everything about these mushrooms screams homey deliciousness! Hope you enjoy;)))

Stuffed Mushrooms

Serves: 3-4

Total Time: 50 minutes


  • 1 tbs olive oil
  • 1/4 of a large onion, diced
  • 1 clove of garlic, minced
  • 12 medium sized white mushrooms
  • 1 tsp dried Thyme leaves (or 1/2 tsp ground thyme)
  • 2 tbs balsamic vinegar
  • 1 block (85g) soft tofu
  • Salt and pepper to taste


  1. Wash the mushrooms and remove the stems by gently pulling them out. Set the mushroom caps aside and dice the stems.
  2. In a small bowl, mash the soft tofu until it resembles cottage cheese. Set aside.
  3. Heat the olive oil in a pan over medium heat. Add in the onion and cook until translucent, about 6 minutes. Add in the garlic and mushroom stems, and cook for an additional 2 minutes.
  4. Pour in the balsamic vinegar and add in the thyme. Let the mixture cook for about 4 more minutes, until most of the liquid has cooked off.
  5. Add in the soft tofu and stir, combining all of the ingredients before letting them cook for an additional 4 minutes, then remove from the heat and season with salt and pepper.
  6. Preheat your oven to 400 degrees Fahrenheit.
  7. Place the hollow mushroom caps on a parchment lined baking sheet. Scoop about a teaspoon of filling into each.
  8. Place in the oven and bake for 20 minutes.
  9. Enjoy!!

Have a great week everyone!

Yours Truly,