Vegetable and Lentil Stuffed Bell Peppers
These hearty, low-calorie stuffed bell peppers are filled with a savory mix of lentils, vegetables, and spices, perfect for a satisfying vegetarian meal.
30 min
Prep
50 min
Cook
4
Serves
350
Calories
Macros · per serving
15g protein
60g carbs
8g fat
Ingredients
For 4 servings
- 4 bell pepper
- 2 tablespoon olive oil
- 1 yellow onion
- 1 carrot
- 2 celery stalk
- 2 clove garlic
- 2 cup cooked lentils
- 14.5 ounce canned diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- salt — to taste
- black pepper — to taste
- 2 tablespoon parsley
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Cut the tops off of each bell pepper and remove the seeds and membranes. Place them upright in a baking dish.
- 3
In a large skillet, heat olive oil over medium heat.
- 4
Dice the onion, carrot, and celery stalks finely and mince the garlic cloves.
- 5
Add the onion, carrot, and celery to the skillet and cook for about 5 minutes until softened.
- 6
Add the minced garlic, cooking for an additional 1 minute until fragrant.
- 7
Stir in the cooked lentils, canned diced tomatoes, cumin, chili powder, salt, and black pepper. Simmer for about 10 minutes until the mixture thickens slightly.
- 8
Fill each bell pepper with the lentil and vegetable mixture, packing it in tightly.
- 9
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
- 10
Remove the foil and continue baking for an additional 15 minutes until the peppers are tender.
- 11
Garnish with chopped parsley before serving.
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