Stuffed peppers with lentils

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 473, total fat 10 G., saturated fats 4 G., proteins 24 G., carbohydrates 73 G., fiber 19 G., cholesterol 17 mg, sodium 375 mg, sugar 0 G.

The recipe for these stuffed peppers was inspired by a Mediterranean salad with ptitim lentils, olives, aromatic herbs, and plenty of feta. The peppers are baked in the oven until tender, then filled with a separately prepared filling, sprinkled with fresh herbs and crumbled cheese, and served. Packed with plant-based fiber, this dish is filling and delicious. Ideal for vegetarians.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 cups lightly salted vegetable broth
1 cup dry brown or green lentils
3 teaspoons olive oil
1 cup chopped white onion
2 cloves garlic, crushed
1 tbsp. ptitim
4 red bell peppers
0.5 cup chopped fresh basil + extra for serving, optional
0.5 cup crumbled feta + extra for serving, optional
0.5 cup chopped fresh parsley
1/4 tbsp. chopped kalamata olives
2 tablespoons freshly squeezed lemon juice

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sweet pepper, lentils, ptitim, lemon juice, feta cheese, Kalamata olives, basil

Cooking the dish according to the recipe:

Preheat oven to 200°C (400°F). Combine vegetable broth and lentils in a medium saucepan and place over medium heat. Bring to a boil, then reduce to low and cover. Simmer until lentils are tender, about 30 minutes.
Meanwhile, heat 2 teaspoons of olive oil in a separate saucepan over medium heat. Add the onion and garlic and cook until the onion is translucent and tender, 5 minutes. Add the ptitim and cook, stirring frequently, until golden brown, 1-2 minutes. Add 2 cups of hot water and bring to a boil. Reduce the heat to low, cover, and simmer until the ptitim is soft, about 12 minutes.

Halve the peppers lengthwise and remove the seeds and membranes. Gently rub the peppers with the remaining olive oil and place them on a baking sheet. Bake until the peppers are tender, about 20 minutes.
Combine cooked lentils and ptitim in a large bowl along with basil, feta, parsley, Kalamata olives, lemon juice, salt and black pepper to taste.

Divide the mixture among the pepper halves and sprinkle with additional basil and feta, if using.

Author of the recipe - Alex Caspero is a registered dietitian, personal trainer, and plant-based nutritionist.

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