Stuffed Bell Peppers with Lentils and Cheese

Stuffed Bell Peppers with Lentils and Cheese is a hearty and nutritious dish, perfect for a late-night meal. Each pepper is filled with a savory lentil mixture and topped with melted cheese, providing a delightful blend of flavors and textures.

Ingredients

• 2 large bell peppers - any color
• 1 cup cooked lentils - drained and rinsed
• 1/2 cup cooked brown rice
• 1/2 cup diced tomatoes - canned or fresh
• 1/2 cup shredded cheese - mozzarella or cheddar
• 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
• Pepper - to taste
• Fresh parsley - for garnish (optional)

Steps

1. Preheat your oven to 180°C (350°F).
2. Slice the tops off the bell peppers and remove the seeds and membranes.
3. In a skillet, heat olive oil over medium heat. Add diced onion and garlic, sauté until softened, about 3-4 minutes.
4. Stir in the cooked lentils, brown rice, diced tomatoes, cumin, smoked paprika, salt, and pepper. Cook for an additional 5 minutes until heated through.
5. Remove the skillet from heat and stir in half of the shredded cheese.
6. Stuff the bell peppers with the lentil mixture, pressing down gently to pack them in.
7. Place the stuffed peppers upright in a baking dish. Sprinkle the remaining cheese on top of each pepper.
8. Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
9. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
10. Garnish with fresh parsley if desired, and serve warm.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 50 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 20 mg
• Total Fat: 10 g
• Saturated Fat: 4 g
• Unsaturated Fat: 5 g
• Water: 0.3 L

Health Benefits

• High in protein and fiber from lentils, promoting satiety and digestive health.
• Rich in vitamins and minerals from bell peppers and tomatoes, supporting overall health.

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