Stuffed Bell Peppers with Lentils Recipe
Looking for a meal that’s healthy, filling, and makes you feel like you have your life together? These stuffed bell peppers do it all. Juicy, roasted peppers cradle a hearty lentil filling packed with protein, fiber, and flavor. The best part? They look super impressive with minimal effort. Whether you’re meal prepping or just trying to eat something that didn’t come from a takeout box, this dish delivers. Plus, they’re entirely plant-based, which means no mystery ingredients—just real food that tastes amazing. So, grab some peppers and let’s turn that sad fridge into a five-star dinner.
Stuffed Bell Peppers with Lentils Recipe
Bell peppers stuffed with a savory lentil mixture, baked to perfection, and guaranteed to make your kitchen smell amazing.
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds inside.
- Drizzle peppers with olive oil and place them in a baking dish.
- Heat a skillet over medium heat and sauté onions until softened.
- Add garlic, tomatoes, lentils, quinoa, and spices. Stir well and cook for 5 minutes.
- Remove from heat and mix in fresh parsley and nutritional yeast.
- Spoon the lentil mixture into the peppers until they’re fully stuffed.
- Cover the dish with foil and bake for 25 minutes.
- Uncover and bake for another 5 minutes for a slightly crispy top.
- Serve hot and enjoy the satisfaction of eating a meal that looks way fancier than it actually is.
Notes
Nutritional Information (Per Serving)
- Calories: 290
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 14g
Vitamins & Minerals (Per Serving)
- Vitamin C: 80%
- Iron: 25%
- Folate: 30%
- Potassium: 20%
- Magnesium: 15%
Tips for the Best Stuffed Peppers
- Use a mix of red, yellow, and green peppers for extra sweetness and variety.
- Swap quinoa for rice if you prefer a softer texture.
- Add red pepper flakes for a little heat if you’re feeling spicy.
