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 and Lentils and Spinach

These stuffed bell peppers are a delightful fusion of lentils, spinach, and chickpeas, creating a hearty, nutritious meal perfect for a late-night craving. Packed with protein and fiber, they offer a satisfying way to enjoy plant-based goodness.

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 and Lentils and Spinach
40 minutes
Difficulty: Easy
American
350 kcal

Ingredients

  • 2 large bell peppers - any color
  • 1 cup cooked lentils - 240 ml
  • 1 cup cooked chickpeas - 240 ml
  • 1 cup fresh spinach, chopped - 30 g
  • 1 small onion, diced - 70 g
  • 2 cloves garlic, minced - 6 g
  • 1 teaspoon olive oil - 5 ml
  • 1 teaspoon ground cumin - 2 g
  • 1 teaspoon paprika - 2 g
  • Salt - to taste
  • Pepper - to taste
  • 1/2 cup shredded mozzarella cheese - 60 g
  • 2 tablespoons fresh parsley, chopped - 8 g

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 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, chopped spinach, cumin, paprika, salt, and pepper to the skillet. Cook for an additional 5 minutes until the spinach is wilted.
  5. Remove from heat and stir in half of the mozzarella cheese.
  6. Stuff each bell pepper with the lentil and chickpea mixture, packing it down gently.
  7. Place the stuffed peppers upright in a baking dish. If needed, trim the bottoms slightly for stability.
  8. Sprinkle the remaining mozzarella cheese on top of each stuffed pepper.
  9. Cover the baking dish with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
  10. Garnish with chopped parsley before serving.

Nutrition

  • Calories: 350
  • Protein: 18 g
  • Carbs: 50 g
  • Fiber: 15 g
  • Sugar: 5 g
  • Sodium: 250 mg
  • Cholesterol: 20 mg
  • Total Fat: 10 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 7 g
  • Water: 0.5 L

Health Benefits

  • Rich in plant-based protein from lentils and chickpeas.
  • High in fiber, which aids digestion and promotes satiety.

Tags

AmericanHealthyMidnight