Stuffed Bell Peppers with Lentils and Spinach

Stuffed Bell Peppers with Lentils and Spinach is a nutritious and vibrant dish that combines hearty lentils with fresh spinach, all nestled in sweet bell peppers. This healthy American midnight meal is satisfying and packed with flavor, perfect for a late-night snack or light dinner.

Ingredients

• 2 large bell peppers (any color)
• 1 cup cooked lentils (green or brown)
• 1 cup fresh spinach, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup shredded cheddar cheese (optional)
• 1 tablespoon fresh parsley, chopped (for garnish)

Steps

1. Preheat the 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. Add the diced onion and garlic, sautéing until softened, about 3-4 minutes.
4. Stir in the cooked lentils, chopped spinach, cumin, smoked paprika, salt, and pepper. Cook for an additional 3-5 minutes until the spinach wilts.
5. Stuff each bell pepper with the lentil and spinach mixture, packing it down gently.
6. Place the stuffed peppers upright in a baking dish. If desired, sprinkle cheddar cheese on top of each pepper.
7. Add a splash of water to the bottom of the baking dish to create steam, then cover with foil.
8. Bake in the preheated oven for 25-30 minutes until the peppers are tender.
9. Remove from the oven, let cool slightly, and garnish with fresh parsley before serving.

Nutrition

• Calories: 310
• Protein: 15 g
• Carbs: 45 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 450 mg
• Cholesterol: 15 mg
• Total Fat: 7 g
• Saturated Fat: 2 g
• Unsaturated Fat: 5 g
• Water: 0.3 L

Health Benefits

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

Tags