Stuffed Bell Peppers with Lentils and Spinach and Chickpeas and Lentils

These stuffed bell peppers are a wholesome, hearty dish filled with protein-rich lentils, chickpeas, and fresh spinach, making them perfect for a healthy midnight snack. They are not only vibrant and flavorful but also packed with nutrients to keep you energized.

Ingredients

• 2 large bell peppers - any color
• 100 g green or brown lentils - rinsed
• 100 g canned chickpeas - drained and rinsed
• 100 g fresh spinach - chopped
• 1 small onion - finely chopped
• 2 cloves garlic - minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 200 ml vegetable broth
• 2 tbsp fresh parsley - chopped (for garnish)

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 medium saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until soft and translucent, about 3-4 minutes.
4. Add the rinsed lentils, vegetable broth, ground cumin, smoked paprika, salt, and black pepper to the saucepan. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until lentils are tender.
5. Stir in the chopped spinach and drained chickpeas, cooking for an additional 2-3 minutes until the spinach wilts.
6. Remove the mixture from heat and fill each bell pepper with the lentil and chickpea filling, packing it tightly.
7. Place the stuffed peppers upright in a baking dish and cover with aluminum foil.
8. Bake in the preheated oven for 20-25 minutes, until the peppers are tender.
9. Remove from the oven, garnish with fresh parsley, and serve warm.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 55 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 8 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 dietary fiber, promoting digestive health.

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