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

Stuffed Bell Peppers with Lentils, Spinach, and Chickpeas is a wholesome and vibrant dish, perfect for a healthy midnight snack. Bursting with flavors and nutrients, these peppers are a satisfying blend of protein and fiber-rich ingredients.

Ingredients

• 2 large bell peppers - any color
• 1 cup cooked lentils - 200g
• 1 cup cooked chickpeas - 240g
• 2 cups fresh spinach - 60g
• 1 small onion - diced
• 2 cloves garlic - minced
• 1 teaspoon olive oil - 5ml
• 1 teaspoon ground cumin - 2g
• 1 teaspoon smoked paprika - 2g
• Salt - to taste
• Black pepper - to taste
• 1/2 cup shredded cheese (optional) - 60g

Steps

1. Preheat your 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 softened, about 5 minutes.
4. Add the cooked lentils, chickpeas, fresh spinach, cumin, smoked paprika, salt, and black pepper to the skillet. Stir until the spinach wilts and everything is well combined, about 3-4 minutes.
5. Stuff each bell pepper with the lentil and spinach mixture, pressing down gently to pack them in.
6. Place the stuffed peppers upright in a baking dish. If desired, sprinkle shredded cheese on top of each pepper.
7. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender and the cheese is bubbly.
8. Let cool for a few minutes before serving. Enjoy your healthy stuffed peppers!

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 55 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 10 mg
• Total Fat: 9 g
• Saturated Fat: 3 g
• Unsaturated Fat: 6 g
• Water: 0.3 L

Health Benefits

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

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