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Stuffed peppers are a culinary delight that brings both nutrition and visual appeal to the table. These vibrant creations are not only a feast for the eyes but also a wholesome meal packed with essential nutrients. At the heart of our recipe is the humble lentil, a powerhouse of protein and fiber that makes this dish both filling and healthy. Lentils are celebrated for their versatility, adapting well to various flavors while offering a rich profile of vitamins and minerals.

Stuffed Bell Peppers with Lentils

Discover the vibrant and nutritious world of Colorful Lentil Delight Stuffed Peppers! This easy recipe features colorful bell peppers stuffed with protein-packed lentils and fresh vegetables, creating a delicious and satisfying meal. Packed with essential nutrients, these stuffed peppers are not only visually appealing but also heart-healthy and filling. Perfect for any occasion, this dish encourages creativity with customizable ingredients, making it a delightful addition to your dinner table. Enjoy the harmony of flavors while nourishing your body with this healthy plant-based meal!
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Ingredients
  

4 large bell peppers (any color)

1 cup dried green or brown lentils, rinsed

2 1/2 cups vegetable broth or water

1 medium onion, finely chopped

2 cloves garlic, minced

1 medium carrot, finely diced

1 medium zucchini, finely diced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

Salt and pepper to taste

1 cup diced tomatoes (canned or fresh)

1 cup shredded cheese (cheddar or mozzarella), optional

Fresh parsley or cilantro, chopped (for garnish)

Instructions
 

Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides with olive oil and place them upright in a baking dish.

    Cook the Lentils: In a medium saucepan, combine the lentils and vegetable broth (or water) over medium-high heat. Bring to a boil, then reduce the heat, cover, and simmer for about 20-25 minutes or until the lentils are tender. Drain any excess liquid and set aside.

      Sauté the Vegetables: In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and carrot, sautéing for about 5 minutes until softened. Then, add the zucchini and garlic, cooking for an additional 3-4 minutes until fragrant.

        Mix Filling Ingredients: In a large bowl, combine the cooked lentils, sautéed vegetables, diced tomatoes, cumin, smoked paprika, oregano, salt, and pepper. Stir well to combine.

          Stuff the Peppers: Carefully spoon the lentil mixture into each bell pepper until they are generously filled. If using cheese, sprinkle a little on top of each stuffed pepper.

            Bake: Pour a small amount of water (about 1/4 cup) into the bottom of the baking dish to create steam. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are slightly golden.

              Garnish and Serve: Once out of the oven, let the peppers cool for a few minutes. Garnish with fresh parsley or cilantro before serving. Enjoy your colorful, nutritious stuffed bell peppers!

                Prep Time, Total Time, Servings: 15 min | 1 hr | 4 servings