Lentil Stuffed Bell Peppers with Cumin offer a delightful combination of hearty lentils, aromatic cumin, and sweet bell peppers. This dish provides a balanced and nutritious meal with a satisfying blend of textures and flavors. Easily customizable, these stuffed peppers can accommodate a range of dietary preferences, making them a versatile option for weeknight dinners. Suitable for vegetarians and vegans, they showcase how simple ingredients can create a memorable dish. Their appealing presentation and flavor make them a welcome addition to any table, promising to be a reliable choice in a variety of meal rotations.
Ingredients
- 1 cup dry green lentils
- 1 cup vegetable broth
- 4 large bell peppers, halved and deseeded
- 1 tsp cumin powder
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Preheat the oven to 375°F (190°C).
- In a saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until lentils are tender.
- While the lentils are cooking, arrange the bell pepper halves cut-side up in a baking dish.
- In a small bowl, mix together the cumin powder, paprika, garlic powder, and onion powder.
- Once the lentils are cooked, combine them with the spice mixture until evenly coated.
- Carefully spoon the seasoned lentil mixture into each bell pepper half, ensuring they are filled generously.
- Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
- Remove the foil and continue baking for an additional 10 minutes, or until the peppers are tender and slightly roasted on the edges.
Keywords: Lentils, Healthy, Vegetarian, Vegan, Mediterranean
Spice Rack: Cumin, Paprika, Garlic Powder, Onion Powder
Chopped is powered by people alongside Cookie, our AI sous chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.
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