Stuffed Bell Peppers with Lentils

Colorful lentil-stuffed bell peppers are not just a feast for the eyes; they are also a delicious and nutritious meal that caters to various dietary preferences. This dish combines the vibrant hues of bell peppers with the hearty and wholesome goodness of lentils, creating a delightful medley that is both satisfying and visually appealing. Whether you are a vegetarian, vegan, or simply looking to incorporate more plant-based meals into your diet, this recipe offers a flexible foundation that can be adapted to suit your taste.

Stuffed Bell Peppers with Lentils

Discover the vibrant allure of Colorful Lentil-Stuffed Bell Peppers, a delightful and nutritious meal perfect for any dietary preference. This recipe highlights the fresh, wholesome goodness of bell peppers and protein-packed lentils, creating a flavorful medley that's visually stunning. Ideal for weeknight dinners or special gatherings, these customizable stuffed peppers are bursting with color and nutrients. Get ready to impress your guests and elevate your plant-based cooking with this easy, delicious dish!

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Ingredients

4 large bell peppers (any color)

1 cup brown or green lentils, rinsed and sorted

2 cups vegetable broth (or water)

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup diced tomatoes (canned or fresh)

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder (adjust based on your spice preference)

Salt and pepper, to taste

1 cup corn kernels (fresh, canned, or frozen)

½ cup fresh parsley, finely chopped

1 tablespoon olive oil

1 cup shredded cheese (cheddar or mozzarella), optional for topping

1 teaspoon lemon juice (for garnish)

Instructions

Prepare the Peppers:

- Preheat your oven to 375°F (190°C).

- Carefully slice off the tops of the bell peppers and remove the seeds and membranes. Rinse the insides under cool water to remove any remaining bits.

- Lightly brush the outside of the peppers with a drizzle of olive oil to aid in browning, then stand them upright in a spacious baking dish.

Cook the Lentils:

- In a medium saucepan, combine the rinsed lentils and vegetable broth (or water).

- Bring the mixture to a vigorous boil, then reduce the heat and cover, allowing it to simmer for about 20-25 minutes until the lentils are tender yet firm to the bite. Drain any leftover liquid and set the lentils aside.

Prepare the Filling:

- In a large skillet, heat the olive oil over medium heat.

- Add the finely chopped onion and sauté for about 5 minutes until translucent and soft.

- Introduce the minced garlic into the skillet and continue to sauté for another minute, stirring frequently until fragrant.

Combine Ingredients:

- Into the skillet, add the cooked lentils, diced tomatoes, corn, ground cumin, smoked paprika, chili powder, salt, and pepper.

- Stir well to combine all the ingredients.

- Let the mixture cook for an additional 5-7 minutes until everything is nice and heated through. Finish by folding in the fresh parsley and mixing until evenly distributed.

Stuff the Peppers:

- Generously fill each bell pepper with the lentil mixture, packing it in well.

- If desired, sprinkle shredded cheese over the top of each stuffed pepper for a deliciously melty finish.

Bake the Peppers:

- Carefully pour about a ¼ inch of water around the peppers in the baking dish to create steam while baking.

- Cover the dish loosely with aluminum foil and bake in the preheated oven for 30 minutes.

- After 30 minutes, remove the foil and continue to bake for an additional 10 minutes, allowing the cheese to melt and the peppers to soften.

Serve:

- Once baked, gently remove the stuffed peppers from the oven.

- Just before serving, drizzle a small amount of lemon juice over the tops for a bright, tangy finish.

- Enjoy the vibrant and nutritious flavors of this beautiful dish!

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4 servings