Lentil Stuffed Peppers

If you're looking for a healthy and delicious meal that's easy to make, look no further than Lentil Stuffed Peppers. This recipe is loaded with protein, fiber, and essential vitamins and minerals, making it a nutritious and filling meal that's perfect for any time of day. Plus, it's incredibly versatile, so you can adjust the ingredients to your liking.

Author: Balancing Bowls

Meal Type: Eggs Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4 Servings

Calories: 352 kcal per serving

Ingredients

6 - bell peppers
1 cup - lentils
¼ cup - low-moisture mozzarella cheese
¼ cup - low-moisture mozzarella cheese
¼ cup - Parmesan cheese
1 can - tomatoes
6 cloves - garlic
1 - onion
½ tsp - black pepper
1 tsp - salt
2 teaspoons - fresh oregano
2 teaspoons - fresh thyme
2 tablespoons - fresh basil
¼ cup - fresh parsley
1 cup - cooked rice

Instructions

Preheat the oven to 400°F.
In a large pot, cook the rice according to the package instructions. In a separate pot, cook the lentils according to package instructions.
In a large skillet, sauté the onion over medium heat until it becomes translucent, about 6 minutes. Add the garlic and cook for an additional minute.
Add the cooked rice, cooked lentils, diced tomatoes (with their juices), ¼ cup of shredded mozzarella cheese, Parmesan cheese, black pepper, salt, oregano, thyme, basil, and parsley to a bowl. Mix in the sauteed vegetables until well combined.
Slice the peppers in half and scoop out the seeds and white membranes. I like to keep the steam intact, if give you a larger well to scoop the filling and it just looks nice.
Place the bell pepper halves in a baking dish. Fill each half with the lentil mixture, using a spoon to pack it in tightly. Top each pepper half with the remaining ¼ cup of shredded mozzarella cheese.
Bake for 30-35 minutes or until the peppers are tender and the cheese is melted and lightly browned.

Nutrition