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Stuffed peppers are a delightful and versatile meal option, perfect for both weeknight dinners and special occasions. This dish combines the vibrant colors of bell peppers with a hearty filling of lentils and vegetables, creating a satisfying and nutritious meal. Utilizing lentils not only boosts the protein content but also adds a rich, earthy flavor that pairs beautifully with the sweetness of roasted peppers. The simplicity of preparing stuffed peppers at home makes this recipe a favorite among both novice and seasoned cooks. In this article, we will guide you through the necessary ingredients and detailed instructions to create your very own savory lentil and veggie stuffed peppers.

Savory Lentil and Veggie Stuffed Peppers

Discover the joy of making Savory Lentil and Veggie Stuffed Peppers, a nutritious and colorful dish perfect for any occasion. Filled with protein-rich lentils, fresh vegetables, and delicious spices, these stuffed peppers are both satisfying and healthy. This easy recipe guides you through preparing and baking the peppers to create a meal that is both visually appealing and packed with flavor. Elevate your cooking with this simple yet delightful recipe!
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Ingredients
  

4 medium bell peppers (any color)

1 cup green or brown lentils, rinsed and drained

2 cups vegetable broth

1 medium onion, diced

2 cloves garlic, minced

1 carrot, diced

1 zucchini, diced

1 cup spinach, chopped

1 tsp ground cumin

1 tsp smoked paprika

½ tsp dried oregano

Salt and pepper, to taste

1 cup diced tomatoes (canned or fresh)

1 cup shredded cheese (optional, for topping)

Fresh parsley or cilantro, for garnish

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C).

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

      Prepare Peppers: While the lentils are cooking, cut the tops off the bell peppers and remove the seeds and membranes. Lightly drizzle the inside of each pepper with olive oil and sprinkle with salt and pepper. Place them upright in a baking dish.

        Sauté Veggies: In a large skillet over medium heat, add a splash of olive oil. Sauté the diced onion and garlic until fragrant and translucent, about 3-4 minutes. Add the diced carrot and zucchini, cooking for another 5-7 minutes until slightly softened.

          Mix Ingredients: Add the cooked lentils, chopped spinach, diced tomatoes, cumin, smoked paprika, dried oregano, and salt and pepper into the skillet. Stir until everything is well combined and heated through, about 3-5 minutes.

            Stuff Peppers: Spoon the lentil and veggie mixture into each bell pepper until they are generously filled.

              Top and Bake: If desired, sprinkle shredded cheese on top of each stuffed pepper. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes or until the peppers are tender and the cheese is melted and bubbly.

                Serve: Remove from the oven and let cool slightly. Garnish with fresh parsley or cilantro before serving.

                  Prep Time, Total Time, Servings: 20 mins | 1 hour | 4 servings