Description
A hearty and nutritious dish featuring bell peppers stuffed with a flavorful mix of lentils, mushrooms, and spices.
Ingredients
Scale
- 4 large bell peppers
- 1 cup cooked lentils
- 1 cup chopped mushrooms
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded cheese (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds.
- Heat olive oil in a pan over medium heat. Sauté onion and garlic until soft.
- Add mushrooms, lentils, cumin, paprika, salt, and pepper. Cook for 5 minutes.
- Stuff the bell peppers with the lentil-mushroom mixture.
- Place peppers in a baking dish and cover with foil.
- Bake for 25 minutes. Remove foil, add cheese if using, and bake for another 10 minutes.
Notes
- Use any color of bell peppers you prefer.
- For a vegan version, omit the cheese or use a plant-based alternative.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 220
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg