Sweet roasted pumpkin meets earthy lentils and nutty quinoa in a warm, spiced filling that feels cozy and substantial. The peppers roast until tender but still hold their shape, providing a bright, crisp contrast to the soft, slightly caramelized interior. A tangy lemon-tahini drizzle finishes each pepper with a creamy, slightly bitter note that cuts through the richness. Serve these for a weeknight dinner, pack halves for an easy lunch, or present them as a colorful main at a casual dinner party.
Ingredients
- Large red or yellow bell peppers (4, tops removed and seeded)
- Pumpkin or butternut squash (about 1 lb / 450 g, peeled and diced)
- Dry red lentils (3/4 cup / 150 g, rinsed)
- Quinoa (1/2 cup / 90 g, rinsed)
- Vegetable broth (3 cups / 720 ml total: 1 1/2 cups for lentils, 1 1/2 cups for quinoa)
- Olive oil (2 tablespoons)
- Yellow onion (1 medium, finely diced)
- Garlic (3 cloves, minced)
- Tomato paste (1 1/2 tablespoons)
- Ground cumin (1 teaspoon)
- Smoked paprika (1 teaspoon)
- Ground coriander (1/2 teaspoon)
- Maple syrup or agave (1 teaspoon)
- Salt (1 1/4 teaspoons, plus more to taste)
- Black pepper (1/2 teaspoon)
- Tahini (3 tablespoons)
- Lemon juice (1 tablespoon)
- Warm water (2–3 tablespoons, to thin tahini)
- Fresh parsley (1/4 cup chopped)
- Toasted pumpkin seeds or chopped walnuts (2 tablespoons, optional)
Instructions
- Preheat the oven to 400°F (200°C). Arrange the halved peppers cut-side up on a baking sheet and brush them lightly with 1 tablespoon of olive oil; roast 12 minutes while you prepare the filling.
- Toss the diced pumpkin with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon smoked paprika. Spread on a separate baking sheet or space on the same sheet and roast until tender and golden at the edges, about 18–22 minutes.
- While vegetables roast, cook the quinoa: combine rinsed quinoa with 1 1/2 cups vegetable broth in a small pot, bring to a simmer, cover and cook 12–15 minutes until liquid is absorbed. Fluff with a fork and set aside.
- Cook the lentils in 1 1/2 cups vegetable broth: bring to a simmer, reduce heat and cook uncovered 12–15 minutes until tender but not mushy. Drain any excess and set aside.
- Sauté the onion in a skillet over medium heat with a splash of oil until translucent, about 5 minutes. Add garlic, tomato paste, cumin, smoked paprika, coriander and maple syrup; cook 1–2 minutes more until fragrant.
- In a large bowl combine roasted pumpkin, cooked lentils, quinoa, sautéed aromatics, parsley, 1 teaspoon salt and 1/2 teaspoon pepper. Taste and adjust seasoning—add more salt, pepper or a squeeze of lemon if desired.
- Spoon the filling into the roasted pepper halves, packing gently. Place stuffed peppers in a baking dish, pour 1/4 cup water into the dish to keep them moist, and bake 15–18 minutes until heated through and tops are slightly browned.
- Whisk the tahini with lemon juice, 2–3 tablespoons warm water and a pinch of salt until a pourable sauce forms. Drizzle over the hot stuffed peppers and scatter toasted pumpkin seeds and extra parsley before serving.
Tips or Variations
Swap quinoa for cooked rice or farro for a chewier bite, or stir in chopped kale for extra greens. Make ahead: assemble and refrigerate unbaked for up to 24 hours, then bake straight from the fridge—add a few extra minutes.