Lentil-Stuffed Peppers

Introducing a budget-friendly, nutritious solution for busy days: spiced lentils stuffed into colourful peppers. This recipe is a triple win, combining cost-effectiveness with health benefits and speedy preparation. When inspiration wanes, save this as a go-to!

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Lentil-Stuffed Peppers

Yield: 4

Author: Stephanie Rouillard

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

Introducing a budget-friendly, nutritious solution for busy days: spiced lentils stuffed into colourful peppers. This recipe is a triple win, combining cost-effectiveness with health benefits and speedy preparation. When inspiration wanes, save this as a go-to!

Ingredients

For the peppers

• 1 Tablespoon olive oil
• 2 medium-sized bell peppers, colour of choice

For the lentils

• 1 tin brown lentils, drained
• 1/2 teaspoon paprika, dried
• 1/2 teaspoon cayenne pepper, dried
• 1/2 teaspoon turmeric, dried
• A pinch (1/4 teaspoon) chilli flakes, dried
• 1 teaspoon cumin, dried
• 1/4 cup organic full-fat yoghurt
• 1 tin of diced tomatoes
• Salt and pepper, to taste
• 1 teaspoon coconut oil

To garnish

• 60g grated mozzarella or120g feta, optional
• 30g fresh basil, to garnish

Instructions

1. Pre-heat the oven to 180 degrees celsius.
2. Halve the peppers, and remove the seeds.
3. Drizzle olive oil over the peppers, and place onto a baking tray. Leave to bake for 15 minutes, or until soft and lightly charred on the edges. Remove from oven and set aside.
4. While the peppers are in the oven, start with the lentils.
5. Put a pan over medium heat. Add a teaspoon of coconut oil, or just enough to prevent the ingredients form sticking.
6. Now add in all the spices: paprika, cayenne pepper, turmeric, cumin and chilli flakes. Allow to heat in the oil for 1 minute, or until fragrant but not burnt.
7. Next, add in the drained lentils. Add the tomato and yoghurt, and mix together.
8. Add salt and pepper to taste. Add any additional leftover green vegetables (optional) to bulk up the lentil mix.
9. Now fill each pepper half with lentil mix.
10. Add a sprinkle of mozzarella or feta to the top of each pepper half. Place the stuffed peppers back into the oven for 5 minutes until the grill, or until the cheese has melted.
11. Now remove from the oven, and garnish with fresh basil and a squeeze of lemon.

Notes

Best served with a side of green veggies. If you don't have time to make the lentil mix, then stuff peppers with leftovers from my lentil dhal.

Nutrition Facts

Calories

419.09

Fat

9.15 g

Sat. Fat

3.79 g

Carbs

20.66 g

Fiber

7.56 g

Net carbs

13.1 g

Sugar

6.58 g

Protein

10.34 g

Sodium

452.67 mg

Cholesterol

15.34 mg

easy, quick, vegetarian, healthy, lentil, bell pepper

dinner, main

mediterranean

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