Vegetarian

Mediterranean Lentil Stuffed Bell Peppers

Name: Mediterranean Lentil Stuffed Bell Peppers
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Ingredients: 2 large bell peppers (any color), halved lengthwise, seeds removed; 1 tbsp olive oil; 1 cup cooked green lentils (from about 1/2 cup dry); 1/2 cup diced zucchini; 1/4 cup corn kernels (frozen or canned); 2 tbsp chopped sun-dried tomatoes (oil-packed, drained); 1/4 cup fresh spinach, chopped; 1 clove garlic, minced; 1/2 tsp dried oregano; Salt and black pepper to taste

Looking for a satisfying vegetarian meal that's bursting with flavor? These Mediterranean lentil stuffed bell peppers are a fantastic choice. They're hearty, wholesome, and surprisingly easy to make for a weeknight dinner.

Ingredients

2 large bell peppers (any color), halved lengthwise, seeds removed
1 tbsp olive oil
1 cup cooked green lentils (from about 1/2 cup dry)
1/2 cup diced zucchini
1/4 cup corn kernels (frozen or canned)
2 tbsp chopped sun-dried tomatoes (oil-packed, drained)
1/4 cup fresh spinach, chopped
1 clove garlic, minced
1/2 tsp dried oregano
Salt and black pepper to taste

Instructions

Preheat oven to 375°F (190°C). Lightly oil a baking dish.
In a bowl, combine cooked lentils, zucchini, corn, sun-dried tomatoes, spinach, minced garlic, oregano, salt, and pepper. Mix well.
Spoon the lentil mixture evenly into the halved bell peppers. Place them in the prepared baking dish.
Bake for 30-35 minutes, or until peppers are tender and the filling is heated through.

Tips

Cook a batch of lentils ahead of time or use canned to make this recipe even quicker for busy evenings.
For a different flavor, try adding a pinch of smoked paprika or a squeeze of lemon juice after baking.