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

These stuffed bell peppers are a hearty and nutritious dish, filled with a delightful mixture of lentils, chickpeas, and spinach, making them perfect for a late-night meal. Packed with protein and fiber, they offer a wholesome option that satisfies both hunger and health.

Ingredients

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

Steps

1. Preheat your oven to 180°C (350°F).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a pot, heat the olive oil over medium heat. Add the onions and garlic, and sauté until the onions are translucent, about 5 minutes.
4. Add the rinsed lentils, vegetable broth, cumin, smoked paprika, salt, and black pepper to the pot. Bring to a boil, then reduce heat and let simmer for about 20 minutes or until the lentils are tender.
5. Stir in the chopped spinach and chickpeas, cooking for an additional 5 minutes until the spinach wilts.
6. Remove the pot from heat and stuff each bell pepper generously with the lentil mixture.
7. Place the stuffed peppers upright in a baking dish. If desired, pour a small amount of vegetable broth in the bottom of the dish to help keep them moist.
8. Cover the dish with aluminum foil and bake for 25 minutes.
9. Remove the foil and bake for an additional 10 minutes to slightly char the tops.
10. Garnish with fresh parsley and serve warm.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 52 g
• Fiber: 15 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.3 L

Health Benefits

• High in protein and fiber, aiding in digestion and satiety.
• Rich in vitamins and minerals from the vegetables, supporting overall health.

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