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Lentils are a staple in many cuisines around the world, celebrated for their versatility, affordability, and impressive nutritional profile. These tiny legumes are rich in protein, making them an excellent substitute for meat in many dishes. They also boast a high fiber content, which aids digestion and helps maintain a healthy weight. Lentils are packed with essential vitamins and minerals, including iron, folate, and magnesium, contributing to overall health and wellness.

Stuffed Bell Peppers with Lentils

Discover the deliciousness of Hearty Lentil-Stuffed Bell Peppers, a nutritious recipe perfect for anyone exploring plant-based meals. This dish combines protein-rich lentils and colorful bell peppers to create a satisfying and healthy meal. Learn about the versatile ingredients, their nutritional benefits, and step-by-step preparation tips. Enjoy a flavorful experience that nourishes your body while delighting your taste buds with every bite!
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Ingredients
  

4 large bell peppers (any color)

1 cup dried green or brown lentils, rinsed

2 cups vegetable broth (or water)

1 onion, finely chopped

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon dried oregano

Salt and pepper to taste

1 can (14 oz) diced tomatoes, drained

1 cup cooked quinoa (optional, for added texture)

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

½ cup fresh parsley, chopped

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

Instructions
 

Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly drizzle or brush the outside of the peppers with olive oil and place them upright in a baking dish.

    Cook the Lentils: In a medium saucepan, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for about 20 minutes or until the lentils are tender but not mushy. Drain any excess liquid.

      Sauté the Vegetables: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic, cumin, smoked paprika, oregano, salt, and pepper. Cook for an additional 2 minutes until fragrant.

        Combine Filling: In the skillet, add the drained lentils, diced tomatoes, cooked quinoa (if using), and corn. Stir well to combine and heat through for about 5 minutes. Taste and adjust seasoning if needed. Remove from heat and fold in the fresh parsley.

          Stuff the Peppers: Spoon the lentil mixture into each bell pepper, packing it in gently but firmly. If desired, sprinkle shredded cheese on top of each stuffed pepper.

            Bake: Add about ½ inch of water to the bottom of the baking dish to help steam the peppers. Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes. Remove the foil during the last 10 minutes of cooking to allow the cheese to brown slightly.

              Serve: Remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with additional parsley if desired and serve warm.

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