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Lentil and Spinach Stuffed Bell Peppers
Lentil and Spinach Stuffed Bell Peppers

Lentil and Spinach Stuffed Bell Peppers
A nutritious and flavorful dish featuring bell peppers stuffed with a hearty mixture of lentils, spinach, and spices.
Lentil and Spinach Stuffed Bell Peppers
Ingredients:
1
Servings
  • 2
    item
     bell pepper
  • 100
    g
     lentil
  • 100
    g
     spinach
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 15
    ml
     olive oil
  • 30
    g
     tomato paste
  • 5
    g
     cumin
  • 2
    g
     black pepper
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Lentil and Spinach Stuffed Bell Peppers
Instructions:
  1. Preheat oven to 180°C.
  2. Cut the tops off the bell peppers and remove seeds.
  3. Cook lentils in boiling water for about 15 minutes until tender.
  4. In a pan, heat olive oil and sauté chopped onion and minced garlic until soft.
  5. Add spinach to the pan and cook until wilted.
  6. Stir in cooked lentils, tomato paste, cumin, and black pepper.
  7. Stuff the bell peppers with the lentil mixture.
  8. Place stuffed peppers in a baking dish and bake for about 30 minutes.
  9. Serve warm.
Nutrition Per Serving 667 g Per 100g
Energy 457.1 kcal 69 kcal
Protein 18.9 g 2.8 g
Fibre 20.7 g 3.1 g
Salt 0.1 g 0.0 g
Sugar 23.4 g 3.5 g
Carbohydrates 63 g 9.4 g
Fat 17.2 g 2.6 g
  • 2
    item
     bell pepper
  • 100
    g
     lentil
  • 100
    g
     spinach
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 15
    ml
     olive oil
  • 30
    g
     tomato paste
  • 5
    g
     cumin
  • 2
    g
     black pepper
1
Servings
0

Preheat oven to 180°C.

Cut the tops off the bell peppers and remove seeds.

Cook lentils in boiling water for about 15 minutes until tender.

In a pan, heat olive oil and sauté chopped onion and minced garlic until soft.

Add spinach to the pan and cook until wilted.

Stir in cooked lentils, tomato paste, cumin, and black pepper.

Stuff the bell peppers with the lentil mixture.

Place stuffed peppers in a baking dish and bake for about 30 minutes.

Serve warm.

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