Freekeh and Lentil Stuffed Peppers with Black Beans

Freekeh and Lentil Stuffed Peppers with Black Beans offer a hearty and nourishing meal ideal for vegetarian meals. Rich in protein and fiber, this dish is both filling and flavorful. The combination of freekeh, lentils, and black beans provides a delightful texture, while the peppers add a vibrant color and sweetness. A thoughtful mix of spices enhances the flavor, making these stuffed peppers a tasty choice. This recipe is a great option for anyone eager to explore plant-based dishes.

Ingredients

• 1 cup freekeh, cooked
• 1 cup brown lentils, cooked
• 4 large bell peppers, halved and deseeded
• 1 can black beans, drained and rinsed
• 1 cup tomato sauce
• 1 tsp cumin, ground
• 1 tsp paprika
• 1/2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking dish with parchment paper.
2. In a large bowl, combine the cooked freekeh, lentils, black beans, tomato sauce, cumin, paprika, chili powder, garlic powder, and onion powder. Mix well.
3. Stuff each bell pepper half with the freekeh and lentil mixture and place them in the prepared baking dish.
4. Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for an additional 15 minutes until the peppers are tender.
5. Serve the stuffed peppers hot, optionally garnished with fresh herbs.

Keywords: Dinner, Stuffed Peppers, Healthy, Protein-Packed, Vegetarian, MainCourse, VegetarianCuisine

Spice Rack: Cumin, Paprika, Chili Powder, Garlic Powder, Onion Powder

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