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- 4 large bell peppers (any color) - 1 cup cooked lentils (green or brown) - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 medium zucchini, diced - 1 medium carrot, diced - 1 cup diced tomatoes (canned or fresh) - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon salt (to taste) - 1/4 teaspoon black pepper - 1/4 cup fresh parsley, chopped - 1/2 cup shredded cheese (optional for topping) - 2 tablespoons olive oil

Savory Lentil and Veggie Stuffed Peppers

Looking for a nutritious and flavorful plant-based meal? Try Savory Lentil and Veggie Stuffed Peppers! This colorful dish combines hearty lentils with fresh vegetables, packed with essential vitamins and minerals. Perfect for a balanced diet, these stuffed peppers are visually appealing and satisfying. With easy preparation and endless customization options, they're a delicious way to enjoy wholesome ingredients. Elevate your dinner with this vibrant recipe!
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Ingredients
  

4 large bell peppers (any color)

1 cup green or brown lentils, rinsed and drained

2 cups vegetable broth or water

1 medium onion, finely chopped

2 cloves garlic, minced

1 medium zucchini, diced

1 medium carrot, diced

1 cup cherry tomatoes, halved

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

1 tablespoon soy sauce (or tamari for gluten-free)

Fresh parsley, chopped, for garnish

Grated cheese (optional, for topping)

Instructions
 

Prepare the Lentils: In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 20-25 minutes, or until lentils are tender. Drain any excess liquid.

    Preheat Oven: While the lentils are cooking, preheat your oven to 375°F (190°C).

      Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 2-3 minutes until fragrant. Then, add the diced zucchini and carrot, and continue cooking for another 5-7 minutes. Stir in the cherry tomatoes, cumin, smoked paprika, salt, and pepper, cooking for an additional 2-3 minutes until the veggies are softened.

        Combine Ingredients: Add the cooked lentils and soy sauce to the vegetable mixture in the skillet. Stir well to combine all ingredients and cook for another 2-3 minutes, allowing the flavors to meld together. Adjust seasoning if needed.

          Prepare the Bell Peppers: Slice the tops off the bell peppers and remove the seeds. If necessary, slightly trim the bottoms to ensure they stand upright.

            Stuff the Peppers: Carefully spoon the lentil and veggie mixture into each bell pepper, packing it tightly. If desired, top with grated cheese.

              Bake: Place the stuffed peppers upright in a baking dish. Pour a small amount of water in the bottom of the dish to create steam. Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes. Remove the foil for the last 10 minutes to allow the tops to brown slightly.

                Serve: Once baked, remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving. Enjoy your colorful and savory stuffed peppers!

                  Prep Time, Total Time, Servings:

                    20 minutes | 55 minutes | Serves 4