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Stuffed Bell Peppers with Lentils and Spinach

Stuffed Bell Peppers with Lentils and Spinach

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 4

Ingredients:
4 large bell peppers (any color)
1 cup cooked lentils (preferably green or brown)
2 cups fresh spinach, chopped
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon olive oil
1 teaspoon ground cumin
1 teaspoon paprika
Salt and black pepper to taste
1 tablespoon fresh lemon juice
Fresh parsley, for garnish

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Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a skillet over medium heat, add olive oil and sauté the chopped onion until translucent, about 5 minutes.
4. Add minced garlic and continue to sauté for another 1 minute until fragrant.
5. Stir in the cooked lentils, chopped spinach, ground cumin, paprika, salt, and black pepper. Cook until the spinach is wilted, about 3-4 minutes.
6. Remove the skillet from heat and stir in fresh lemon juice.
7. Spoon the lentil and spinach mixture into each bell pepper, packing it tightly.
8. Place the stuffed peppers upright in a baking dish.
9. Add a little water to the bottom of the baking dish to help steam the peppers.
10. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
11. Remove the foil and bake for an additional 5 minutes to slightly brown the tops.
12. Once done, let cool for a few minutes before serving.
13. Garnish with chopped fresh parsley before serving.

Enjoy your nutritious and flavorful stuffed bell peppers, perfect for a diabetic-friendly dinner.

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