Description
These Spicy Lentil-Stuffed Bell Peppers are a vibrant, flavorful, and nutritious meal that combines hearty lentils with aromatic spices and fresh vegetables. The lentils are cooked with a blend of spices like cumin, paprika, and chili powder, giving them a warm kick. Paired with bell peppers, they create a satisfying and protein-packed dish that’s perfect for lunch or dinner. This vegan, gluten-free recipe is not only quick and easy but also incredibly filling, making it a must-try for meal prep or a weeknight meal.
Ingredients
For the Stuffed Peppers:
- 4 bell peppers (any color), tops cut off and seeds removed
- 1 cup dried green or brown lentils, rinsed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp chili powder (or more for extra heat)
- 1/2 tsp ground turmeric
- 1/4 tsp ground cinnamon
- 1 tbsp olive oil
- 1/2 cup vegetable broth (or water)
- Salt and pepper, to taste
For Garnish (optional):
- Fresh cilantro, chopped
- Vegan sour cream or yogurt (optional)
Instructions
- Prepare the lentils: In a medium pot, add the lentils and cover with water. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes until the lentils are tender. Drain any excess water and set aside.
- Cook the filling: In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, cooking for 5-6 minutes until softened. Add the cooked lentils, diced tomatoes, vegetable broth, cumin, paprika, chili powder, turmeric, and cinnamon. Stir to combine and cook for an additional 5 minutes, letting the flavors meld. Season with salt and pepper to taste.
- Stuff the peppers: Preheat your oven to 375°F (190°C). Arrange the bell peppers upright in a baking dish. Carefully spoon the lentil mixture into each bell pepper until they’re well stuffed.
- Bake: Cover the baking dish with foil and bake for 25-30 minutes, until the peppers are tender.
- Serve: Remove the foil and bake for an additional 5-10 minutes to slightly brown the tops. Garnish with chopped cilantro and a dollop of vegan sour cream or yogurt, if desired.
