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Lentils are often regarded as one of nature’s most nutritious foods. They belong to the legume family and are celebrated for their impressive nutritional profile. A single serving of lentils can pack a punch with 18 grams of protein, making them an excellent alternative to meat for those following vegetarian or vegan diets. In addition to protein, lentils are rich in dietary fiber, which aids in digestion and helps maintain stable blood sugar levels.

Savory Stuffed Bell Peppers with Lentils

Discover the delightful world of lentil-powered stuffed bell peppers—a nutritious and flavorful dish that’s perfect for any occasion. This recipe highlights the health benefits of lentils alongside vibrant bell peppers, making it an excellent choice for vegetarians and health enthusiasts alike. Packed with protein, fiber, and essential vitamins, these stuffed peppers not only look stunning but also promote a healthy lifestyle. Get ready to impress your family and friends with this easy-to-make, customizable meal!
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Ingredients
  

4 large bell peppers (any color)

1 cup dried green or brown lentils, rinsed and drained

3 cups vegetable broth (or water)

1 small onion, diced

2 cloves garlic, minced

1 medium carrot, finely diced

1 medium zucchini, diced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon dried oregano

Salt and pepper to taste

¼ cup chopped fresh parsley (or cilantro)

1 cup diced tomatoes (canned or fresh)

1 cup shredded cheese (cheddar or mozzarella, optional)

Olive oil for sautéing

Instructions
 

Prepare the Lentils: In a medium saucepan, combine the lentils and vegetable broth (or water). Bring to a boil, then reduce heat to low and let simmer for about 25-30 minutes, or until lentils are tender but not mushy. Drain and set aside.

    Preheat Oven: Preheat your oven to 375°F (190°C).

      Sauté Aromatics: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic, diced carrot, and zucchini; cook for an additional 5 minutes or until the vegetables are tender.

        Combine Fillings: Add the cooked lentils, diced tomatoes, cumin, smoked paprika, oregano, salt, and pepper to the skillet. Stir to combine and cook for another 2-3 minutes to allow the flavors to meld. Remove from the heat and stir in the fresh parsley.

          Prepare Bell Peppers: While the filling is cooling slightly, slice the tops off the bell peppers and remove the seeds and membranes. If desired, you can lightly brush the outside of the peppers with olive oil for extra flavor.

            Stuff the Peppers: Spoon the lentil mixture into each bell pepper until they are well-filled. If using cheese, sprinkle some on top of the filling before placing the top back on the pepper.

              Bake the Peppers: Place the stuffed bell peppers upright in a baking dish. If you have leftover filling, it can be placed around the peppers in the dish. Cover with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly charred.

                Serve: Remove from the oven, allow to cool for a few minutes, then serve warm. Garnish with additional fresh herbs or a sprinkle of cheese if desired.

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