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
For the Peppers:
- 4 large bell peppers any color, because we love options
- 1 tbsp olive oil
For the Filling:
- 1 cup cooked lentils
- ½ cup cooked quinoa or rice
- ½ onion diced
- 2 cloves garlic minced
- 1 cup diced tomatoes
- 1 tsp oregano
- 1 tsp smoked paprika
- ½ tsp cumin
- Salt and black pepper to taste
- ¼ cup fresh parsley chopped
- 2 tbsp nutritional yeast optional, but highly recommended
Instructions
- 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.