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

These stuffed bell peppers are a wholesome and vibrant dish filled with lentils, spinach, and chickpeas, making them a nutritious choice for a midnight snack. Packed with protein and fiber, they are not only satisfying but also beneficial for your health.

Ingredients

• 2 large bell peppers - any color
• 1 cup cooked lentils
• 1 cup cooked chickpeas
• 1 cup fresh spinach, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional)
• 2 tablespoons 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 skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
4. Stir in the cooked lentils, chickpeas, chopped spinach, cumin, smoked paprika, salt, and pepper. Cook for 5-7 minutes until the spinach is wilted.
5. Fill each bell pepper with the lentil and spinach mixture, pressing down gently to pack it.
6. Place the stuffed peppers upright in a baking dish. If using, sprinkle shredded cheese on top.
7. Add a splash of water to the bottom of the baking dish to create steam, then cover with aluminum foil.
8. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender and cheese is melted.
9. Garnish with fresh parsley before serving.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 55 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 15 mg
• Total Fat: 8 g
• Saturated Fat: 3 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber, supporting muscle health and digestion.
• Rich in vitamins and minerals from spinach and bell peppers, promoting overall health.

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