Stuffed Bell Peppers with Lentils 🫑

Name: Stuffed Bell Peppers with Lentils
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 bell peppers, halved and seeded; 2 tablespoons olive oil; 1 onion; 3 cloves garlic; 1 cup cooked lentils; 1 cup canned tomatoes; 1/2 cup vegetable stock; 1 teaspoon cumin; 1 teaspoon oregano; salt and black pepper to taste; fresh parsley for garnish

Colorful peppers stuffed with a savory mixture of lentils, tomato, and spices, baked until the peppers are tender.

45 min · Comfortable · 280 cal · 14g protein · $1.90/serving · American

Vegan Comfort Food High-Protein

45minutes

4servings

280calories

14gprotein

$1.90per serving

Ingredients (serves 4)

4 bell peppers, halved and seeded
2 tablespoons olive oil
1 onion
3 cloves garlic
1 cup cooked lentils
1 cup canned tomatoes
1/2 cup vegetable stock
1 teaspoon cumin
1 teaspoon oregano
salt and black pepper to taste
fresh parsley for garnish

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Instructions

1
Preheat oven to 375°F. Place pepper halves cut-side up in a baking dish.
2
Heat olive oil in a skillet over medium heat. Sauté onion until softened, 4 minutes. Add garlic and cook 1 minute.
3
Stir in lentils, canned tomatoes, stock, cumin, and oregano. Simmer 5 minutes to blend flavors. Season with salt and pepper.
4
Spoon lentil mixture into pepper halves. Add 1/2 cup water to the bottom of the baking dish.
5
Cover with foil and bake 30 minutes until peppers are tender. Garnish with fresh parsley.