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Welcome to the vibrant world of Colorful Lentil-Stuffed Bell Peppers, a delightful dish that elegantly combines flavor and nutrition. This recipe not only showcases the beautiful array of colors found in bell peppers but also emphasizes the wholesome benefits of lentils, making it an ideal choice for seasoned vegans and anyone looking to incorporate more plant-based meals into their repertoire. With their bright hues and satisfying filling, these stuffed peppers are sure to impress at any dinner table.

Stuffed Bell Peppers with Lentils

Discover the vibrant and nutritious world of Colorful Lentil-Stuffed Bell Peppers! This eye-catching dish combines protein-rich lentils with an array of beautifully colored bell peppers, creating not only a feast for the eyes but also a well-rounded meal bursting with flavor. Packed with essential vitamins, minerals, and a variety of spices, these stuffed peppers are perfect for anyone looking to embrace plant-based eating. Follow our step-by-step guide to create this delicious dish that’s sure to impress at your next gathering. Enjoy the experience of crafting a colorful, healthy meal that delights both the palate and the spirit.
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Ingredients
  

4 large bell peppers (any color)

1 cup brown or green lentils, rinsed

2 cups vegetable broth (or water)

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup diced tomatoes (canned or fresh)

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder (adjust to taste)

Salt and pepper, to taste

1 cup corn kernels (fresh or frozen)

½ cup fresh parsley, chopped

1 tablespoon olive oil

1 cup shredded cheese (cheddar or mozzarella), optional for topping

1 teaspoon lemon juice (for garnish)

Instructions
 

Prepare the Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with a little olive oil, then place them upright in a baking dish.

    Cook the Lentils: In a medium saucepan, combine the rinsed lentils and vegetable broth (or water). Bring to a boil, then reduce to a simmer and cover. Cook for about 20-25 minutes until the lentils are tender but not mushy. Drain any excess liquid and set aside.

      Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and sauté for another minute until fragrant.

        Combine Ingredients: Add the cooked lentils, diced tomatoes, corn, cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Mix well and let it cook for another 5-7 minutes until heated through. Add the fresh parsley and mix to combine.

          Stuff the Peppers: Spoon the lentil mixture into each bell pepper until they are generously filled. If using cheese, sprinkle it on top of each pepper.

            Bake the Peppers: Pour a small amount of water into the baking dish (about 1/4 inch high) to create steam. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, allowing the cheese to melt and the peppers to become tender.

              Serve: Carefully remove the stuffed peppers from the oven. Drizzle with a little lemon juice right before serving for an extra tangy flavor. Enjoy your vibrant and nutritious meal!

                Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings