Stuffed Bell Peppers with Lentils and Spinach and Chickpeas and Lentils and Spinach

These stuffed bell peppers are a vibrant and nourishing dish, filled with a hearty mix of lentils, spinach, and chickpeas, perfect for a late-night craving. Packed with protein and fiber, they offer a delicious and healthy option that satisfies both hunger and health goals.

Ingredients

• 2 medium bell peppers (any color)
• 1 cup cooked lentils (green or brown)
• 1 cup cooked chickpeas
• 1 cup fresh spinach, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup diced tomatoes (canned or fresh)
• 1/4 cup shredded mozzarella cheese (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 olive oil over medium heat and sauté the diced onion and minced garlic until translucent.
4. Add the cooked lentils, chickpeas, chopped spinach, diced tomatoes, cumin, smoked paprika, salt, and pepper to the skillet. Mix well and cook for about 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 foil.
7. Bake in the preheated oven for 25 minutes.
8. If using, remove the foil, sprinkle shredded mozzarella cheese on top of each pepper, and bake for an additional 5 minutes until the cheese is melted and bubbly.
9. Remove from the oven, let cool for a few minutes, and serve warm.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 55 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 10 mg
• Total Fat: 5 g
• Saturated Fat: 2 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber, promoting satiety and digestive health.
• Rich in vitamins and minerals from fresh vegetables and legumes.

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