Stuffed Bell Peppers with Lentils and Chickpeas

Stuffed Bell Peppers with Lentils and Chickpeas is a vibrant and nutritious dish that combines hearty legumes with fresh vegetables, creating a satisfying and healthy meal. This colorful dish is not only visually appealing but also packed with protein and fiber, making it perfect for a wholesome lunch.

Ingredients

• 2 large bell peppers - any color
• 1 cup cooked lentils - (about 1/3 cup dry)
• 1 cup canned chickpeas - drained and rinsed
• 1 small onion - finely chopped
• 2 cloves garlic - minced
• 1 medium tomato - diced
• 1 teaspoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Preheat your oven to 190°C (375°F).
2. Cut 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 chopped onion and minced garlic until softened, about 3-4 minutes.
4. Add the diced tomato, lentils, chickpeas, cumin, smoked paprika, salt, and black pepper to the skillet. Stir well and cook for another 5 minutes until heated through.
5. Stuff each bell pepper with the lentil and chickpea mixture, pressing down gently to pack it in.
6. Place the stuffed peppers upright in a baking dish and cover with aluminum foil.
7. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 5-10 minutes until the peppers are tender.
8. Remove from the oven and let cool slightly before garnishing with fresh parsley. Serve warm.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 55 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.3 L

Health Benefits

• High in protein and fiber, promoting satiety and digestive health.
• Rich in vitamins and minerals, contributing to overall health and wellness.

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