Garden bounty

Meatless stuffing fills bell peppers for a vegetarian version of an iconic dish

Plentiful fresh vegetables can take the lead in many meals.

Virtuous — it’s the feeling I get when my refrigerator contains more vegetables than meat. Especially during farmers market season when so much gorgeous produce practically begs for a home. I happily oblige. Fresh peppers, baby spinach, green onions, herbs, tomatoes and more fill my trunk weekly.

In theory, I like my meals with the same balance as my stocked fridge — more produce than meat. By all accounts, eating animal protein less often seems prudent, for my health and the health of Earth. To that end, I try to cook in ways that stretch the satisfying, filling and flavorful qualities of meat, poultry and seafood among lots of vegetables. Less meat, not meatless, if you will.

To truly satisfy, I embolden vegetables with flavors from seasonings such as fresh herbs and ground spices. Sauteed onions and garlic love to share their goodness and help stretch meat further. Ditto for fruit — fresh, tart or intensely flavored dried fruit.

Many beans, legumes, grains and nuts stand in nicely for animal protein. My favorite combination of red quinoa and sprouted lentils makes a terrific stand-in for cooked ground meat in most recipes such as chili, tacos, lasagna, soups and casseroles. I make a batch at the beginning of the week and then draw on it for quick meals.

Stuffed peppers might remind you of grandmother’s cooking. I find them infinitely better and more veg-forward than stuffed cabbage. Fat, juicy bell peppers, stuffed with red quinoa and lentils heavily seasoned with fresh mint, red chile flakes and za’atar, a Middle Eastern spice blend consisting of thyme, oregano, sesame and salt, have a new attitude. Or stuff them with the same seasonings and lamb in place of the quinoa and lentils for your meat eaters.

At the farmers market, I choose large, evenly shaped bell peppers, in a variety of colors, for stuffing. For a spicy dish, you can substitute with poblano peppers, but beware, things could get hot. Leftovers reheat beautifully.

ABEL URIBE/CHICAGO TRIBUNE PHOTOS; SHANNON KINSELLA/FOOD STYLING Choose evenly shaped bell peppers in a variety of colors, then use fresh herbs and spices to add flavor to the stuffing.

The quinoa and lentil stuffed peppers call for a relatively long list of ingredients, true. But the dish comes together easily and quickly, and pays off in flavor.