Green Lentil and Vegetable Stuffed Bell Peppers
Savory bell peppers stuffed with a flavorful mix of green lentils and vegetables make for a quick, low-calorie, high-protein meal.
5 min
Prep
15 min
Cook
4
Serves
350
Calories
Macros · per serving
32g protein
54g carbs
8g fat
Ingredients
For 4 servings
- 1 cup green lentils
- 2 cups water
- 4 bell peppers
- 2 cups frozen mixed vegetables
- 1 onion
- 2 cloves garlic
- 1 cup canned diced tomatoes
- 1 teaspoon cumin
- 1 tablespoon olive oil
- salt — to taste
- black pepper — to taste
Instructions
- 1
Rinse the green lentils under cold water. In a saucepan, combine lentils and water, bring to a boil, reduce to a simmer, cover, and cook for 15 minutes until tender.
- 2
While the lentils are cooking, preheat the oven to 375°F (190°C).
- 3
Cut the tops off the bell peppers and remove seeds and membranes.
- 4
Chop the onion and garlic. In a skillet over medium heat, add olive oil and sauté onion and garlic for 3 minutes.
- 5
Add frozen mixed vegetables to the skillet and cook for another 3 minutes until tender.
- 6
Add cooked lentils, diced tomatoes, cumin, salt, and black pepper to the skillet, stir to combine and heat through for 2 minutes.
- 7
Stuff each bell pepper with the lentil and vegetable mixture.
- 8
Place the stuffed peppers in a baking dish and bake in the preheated oven for 15 minutes.
- 9
Serve hot and enjoy your meal.
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