Rainbow Veggie Plate with Stuffed Peppers & Purple Slaw

Why It’s Skin-Loving

Bell peppers and cabbage are packed with vitamin C and antioxidants to fight inflammation, while lentils and quinoa deliver plant-based protein and iron — essential for cell repair and radiant skin.

Ingredients

For the stuffed peppers:

• 2 bell peppers, halved and seeded

• ½ cup cooked quinoa

• ½ cup cooked lentils

• 1 tsp tomato paste

• 1 tbsp olive oil

• Paprika and salt to taste

For the side salad:

• ¼ cup shredded purple cabbage

• ½ cup cherry tomatoes, halved

• ¼ cup chopped broccoli

• ¼ cup peas (fresh or frozen)

• 1 tbsp lemon juice

• 1 tsp olive oil

Directions

1. Preheat oven: to 375 °F (190 °C).

3. Prepare filling: Mix quinoa, lentils, tomato paste, olive oil, paprika, and salt. Stuff into pepper halves.

5. Bake: Place on a baking sheet and roast for 20–25 minutes until tender.

7. Make salad: Toss cabbage, tomatoes, broccoli, and peas with lemon juice and olive oil.

9. Serve: Arrange stuffed peppers with salad on a plate. Drizzle a little hot sauce if desired.

Shopping List

• Bell peppers

• Quinoa

• Lentils

• Tomato paste

• Olive oil

• Paprika

• Salt

• Purple cabbage

• Cherry tomatoes

• Broccoli

• Peas

• Lemon

• Optional: hot sauce