Sip, Scroll, and Learn (Midlife Edition)

Prep time: 10 minutes
Cook time: 45 minutes
Servings: 4

Who says tacos have to come in a shell? 🌮 These colorful stuffed peppers are bursting with protein-packed lentils, fluffy quinoa, and all your favorite taco flavors. They’re hearty enough for dinner, light enough for lunch, and make a beautiful addition to any table.

Bonus: they’re plant-based, fiber-rich, and freezer-friendly!

Ingredients

• 4 large bell peppers, halved and seeds removed
• 1 cup cooked lentils
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 can (15 oz) diced tomatoes (drained)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt & pepper to taste
• ½ cup shredded cheese (optional, or use dairy-free)
• Fresh cilantro + lime wedges for serving

Instructions

1. Preheat oven to 375°F (190°C).
2. Lightly grease a baking dish and arrange halved bell peppers, cut side up.
3. In a skillet, sauté onion and garlic until fragrant. Stir in lentils, quinoa, beans, corn, diced tomatoes, and spices. Cook for about 5 minutes until everything is heated and flavors meld.
4. Spoon the mixture evenly into each pepper half. Sprinkle with cheese if using.
5. Cover with foil and bake for 25–30 minutes, until peppers are tender.
6. Remove foil, bake an additional 5 minutes to melt cheese.
7. Serve warm with cilantro and lime.

Midlife Wellness Tip

Lentil Benefits: As a rich source of protein and fibre, lentils promote heart health and support a healthy digestive system. BOTH are vital during perimenopause and menopause.

Pro Tips & Swaps

• Make it spicier: Add jalapeños or extra chili powder.
• Cheese-free option: Use avocado slices or a drizzle of cashew crema on top.
• Extra hearty: Stir in cooked ground turkey or chicken (if not plant-based).
• Meal-prep hack: Double the filling and use it for tacos, burritos, or bowls later in the week.

Storage Tips

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze stuffed peppers individually on a baking sheet, then transfer to a bag or container. Reheat in the oven at 350°F until warmed through.

Nutrition (per stuffed pepper, approx.)

• Calories: 260
• Protein: 11g
• Carbs: 42g
• Fiber: 10g
• Fat: 5g