Stuffed Bell Peppers with Lentils

Stuffed Bell Peppers with Lentils is a nutritious and hearty dish that combines the earthiness of lentils with the sweetness of bell peppers. This vibrant meal is not only satisfying but also packed with flavor and health benefits.

Ingredients

• 2 large bell peppers (any color)
• 1 cup cooked lentils (green or brown)
• 1/2 cup cooked quinoa
• 1/2 cup diced tomatoes (canned or fresh)
• 1/4 cup diced onion
• 1 clove garlic, minced
• 1 teaspoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt to taste
• Black pepper to taste
• Fresh parsley for garnish (optional)

Steps

1. Preheat the oven to 190°C (375°F).
2. Slice the tops off the bell peppers and remove the seeds and membranes.
3. In a skillet, heat the olive oil over medium heat and sauté the diced onion and minced garlic until translucent, about 5 minutes.
4. Add the cooked lentils, cooked quinoa, diced tomatoes, ground cumin, smoked paprika, salt, and black pepper to the skillet. Stir to combine and heat through for about 5 minutes.
5. Stuff the bell peppers with the lentil mixture, packing it tightly.
6. Place the stuffed peppers in a baking dish and add a little water to the bottom of the dish to create steam.
7. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
8. Remove the foil and bake for an additional 10 minutes, until the peppers are tender.
9. Garnish with fresh parsley if desired before serving.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.4 L

Health Benefits

• Rich in plant-based protein from lentils and quinoa.
• High in fiber, promoting digestive health.

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