Savory Stuffed Bell Peppers with Lentils
These vibrant stuffed bell peppers are packed with protein-rich lentils, colorful vegetables, and aromatic spices, creating a healthy and flavorful entree perfect for gatherings. Roasted to perfection, the peppers are topped with a sprinkle of feta cheese, adding a creamy tang that contrasts beautifully with the earthy filling. A deliciously wholesome dish that will impress both health-conscious eaters and flavor enthusiasts alike!
ingredients
- 6 large bell peppers (red, yellow, or orange)
- 1 cup green or brown lentils, rinsed
- 2 cups vegetable broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 1 medium zucchini, diced
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- 1 cup spinach, chopped
- Salt and pepper to taste
- ½ cup feta cheese, crumbled (optional)
- Olive oil for drizzling
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
Cut the tops off the bell peppers and remove seeds and membranes. Place them upright in a baking dish.
- 3.
In a saucepan, combine lentils and vegetable broth; bring to a boil. Reduce heat and simmer for about 20 minutes or until tender. Drain any excess liquid.
- 4.
In a skillet, heat olive oil over medium heat. Sauté onion and garlic until softened, about 5 minutes.
- 5.
Add diced tomatoes and zucchini to the skillet; cook for another 5 minutes until zucchini is tender.
- 6.
Stir in cooked lentils, spices, spinach, and season with salt and pepper. Mix well to combine.
- 7.
Fill each prepared bell pepper with the lentil mixture, packing it gently.
- 8.
Cover the baking dish with foil and bake for 25 minutes. Uncover, sprinkle with feta cheese if using, and bake for an additional 10 minutes until peppers are tender.
- 9.
Serve hot, drizzled with a little olive oil if desired.
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