Stuffed Bell Peppers with Lentils and Chickpeas and Spinach

Stuffed Bell Peppers with Lentils, Chickpeas, and Spinach is a nutritious and hearty dish that combines vibrant vegetables with protein-packed legumes for a delightful midnight meal. This dish is flavorful, filling, and perfect for anyone looking for a healthy late-night option.

Ingredients

• 2 large bell peppers (any color)
• 1 cup cooked lentils (green or brown)
• 1 cup canned chickpeas, drained and rinsed
• 1 cup fresh spinach, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• Salt to taste
• Black pepper to taste
• 1/4 cup feta cheese, crumbled (optional)
• Fresh parsley for garnish (optional)

Steps

1. Preheat the oven to 180°C (350°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. Add the chopped onion and sauté for about 3-4 minutes until translucent.
4. Add minced garlic, ground cumin, and smoked paprika to the skillet, cooking for an additional minute until fragrant.
5. Stir in the cooked lentils, chickpeas, and chopped spinach. Season with salt and black pepper to taste. Cook for another 3-4 minutes until the spinach is wilted.
6. Remove the skillet from heat and stir in the crumbled feta cheese, if using.
7. Stuff each bell pepper with the lentil and chickpea mixture, packing it tightly.
8. Place the stuffed peppers upright in a baking dish and add a splash of water to the bottom of the dish to create steam.
9. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 5 minutes to slightly brown the tops.
10. Remove from the oven, garnish with fresh parsley if desired, and serve warm.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 10 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein from lentils and chickpeas.
• Rich in vitamins and minerals from bell peppers and spinach.

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