Healthy Recipe: Lentil and vegetable stuffed bell peppers

 

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked lentils (green or brown)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely chopped
• 1 zucchini, finely chopped
• 1 cup chopped tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup shredded cheese (cheddar or mozzarella, optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove the seeds and membranes. Set aside.
3. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until fragrant and translucent.
4. Add the carrot and zucchini to the skillet and cook for about 5 minutes until they start to soften.
5. Stir in the chopped tomatoes, dried oregano, dried basil, paprika, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld together.
6. Remove the skillet from the heat and add the cooked lentils. Mix well to combine all the ingredients.
7. Spoon the lentil and vegetable mixture into the hollowed bell peppers, filling them generously.
8. Place the stuffed bell peppers in a baking dish and cover it with aluminum foil. Bake in the preheated oven for 25-30 minutes, or until the bell peppers are tender.
9. If using cheese, remove the foil, sprinkle the shredded cheese on top of each stuffed bell pepper, and return to the oven. Bake for an additional 5 minutes, or until the cheese is melted and bubbly.
10. Once done, remove the stuffed bell peppers from the oven and let them cool for a few minutes.
11. Garnish with fresh parsley and serve hot.

Enjoy your delicious Lentil and Vegetable Stuffed Bell Peppers! They make a satisfying and nutritious meal on their own or can be served with a side salad or crusty bread.

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