Deconstructed Stuffed Pepper Bake (Vegetarian) | Weekday Vegetarian Dinners | Gluten-free Vegetarian Dinner Ideas





Today, I have the privilege of introducing Dom of domskitchen.com. Dom has been an incredible supporter of the Simple Cooking Cooking Show from the beginning and I’m so grateful we connected! 

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I had so much fun on our Live IGTV today. Dom and I are on the same page when it comes to taking time to enjoy the cooking process and not rushing it. He lit up talking about his daughters recent baking adventures. Food is the center of his life, like mine, and its a treat to chat with a fellow foodie :)
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Dom is from South Philly and shares his twist on Italian-American dishes. He updates grandma’s recipes so busy moms and dads can make them for weekday dinners. This makes his recipes so approachable.
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We cooked Deconstructed Stuffed Peppers and I will share my meatless version here. Dom inspired this new take on a classic dish and my family and I loved it. Stay tuned for Dom’s full recipe with ground lamb (for Easter!) on his blog Domskitchen.com

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Deconstructed Stuffed Pepper Bake (Vegetarian)

Ingredients: 

Serves 6

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  • 1 cup black  or white quinoa, rinsed
  • 1 onion (or 1 cup, chopped)
  • 3 garlic cloves, minced
  • 3 large peppers (red, green, orange), chopped to 1” pieces
  • 2 large tomatoes, chopped
  • 1 heaping Tbsp. tomato paste
  • ½ cup lentils, cooked
  • 1 tsp. oregano
  • ¼ tsp. red pepper flakes
  • 1 tsp. salt
  • ½ cup grated parmesan cheese, plus more to serve
  • ½ cup parsley, chopped
  • ½ cup Panko breadcrumbs (leave out for gluten free or use GF panko)
  • olive oil

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Directions:

  1. Rinse and cook the quinoa. Bring 2 cups water to boil, then add quinoa. Simmer with lid for 15-20 minutes or water is absorbed. Set aside.
  2. In a large frying pan, heat 1 tbsp. olive oil and saute onions and garlic for a couple minutes. Then, add the peppers and tomato. Keep cooking for 5-7 minutes at medium hear, or until peppers start to soften. 
  3. Then, add the tomato paste and stir to cook a few seconds. 
  4. Add in the cooked lentils and cooked quinoa. Stir in oregano, red pepper flakes, parmesan, s&p to taste. Lower heat, and cover with a lid and cook until peppers are very soft, about 15-20 minutes. 
  5. Place mixture in an 8x8 baking tray and top with breadcrumbs. Drizzle breadcrumbs with olive oil. Broil on HI in the upper part of the oven for just a couple minutes, or until breadcrumbs turn golden brown. (Turn after a few seconds for even browning) Finish with parmesan and parsley. 











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