Name: High Protein Low Calorie Earthy Lentil Spinach Stuffed Peppers
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Vegetarian
Ingredients: 4 large bell peppers (any color); 1 cup lentils (green or brown preferred); 2 cups fresh spinach, chopped; 1 medium onion, diced; 3 cloves garlic, minced; 2 tablespoons olive oil; 2 cups vegetable broth (or water); 1 cup tomato sauce (plus extra for topping, if desired); 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper to taste; ½ cup feta cheese, crumbled (optional); Fresh herbs (such as parsley or cilantro for garnish, optional)

Jump to Recipe·Print Recipe

Why make this recipe

High Protein Low Calorie Earthy Lentil Spinach Stuffed Peppers are not only delicious but also packed with nutrients. They offer a great way to enjoy a healthy meal that is full of flavor and color. This dish is vegetarian-friendly and perfect for anyone looking to add more plant-based meals to their diet. The combination of lentils and spinach provides protein, fiber, and essential vitamins, making it a meal you can feel good about serving to your family or friends.

How to make High Protein Low Calorie Earthy Lentil Spinach Stuffed Peppers

Ingredients:

4 large bell peppers (any color)
1 cup lentils (green or brown preferred)
2 cups fresh spinach, chopped
1 medium onion, diced
3 cloves garlic, minced
2 tablespoons olive oil
2 cups vegetable broth (or water)
1 cup tomato sauce (plus extra for topping, if desired)
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
½ cup feta cheese, crumbled (optional)
Fresh herbs (such as parsley or cilantro for garnish, optional)

Directions:

Preheat your oven to 375°F (190°C).
Wash the bell peppers under cold water to remove any dirt or residues.
Cut the tops off the bell peppers about an inch down from the stem and remove the seeds and membranes using a spoon.
Lightly brush the outside of the peppers with olive oil and arrange them upright in a baking dish.
In a pot, combine the lentils and vegetable broth (or water) and bring to a boil. Reduce heat and simmer until lentils are tender, about 20-25 minutes.
In a skillet, heat olive oil over medium heat, then add garlic and onion, sautéing until translucent.
Add spinach to the skillet and cook until wilted, then stir in the cooked lentils, tomato sauce, cumin, paprika, salt, and pepper. Mix well.
Stuff the prepared bell peppers with the lentil and spinach filling. Top with extra tomato sauce and crumbled feta cheese, if desired.
Place the filled peppers in the oven and bake for 30-35 minutes, or until the peppers are tender.
Garnish with fresh herbs before serving.

How to serve Earthy Lentil Spinach Stuffed Peppers

Serve these stuffed peppers warm, right out of the oven. They make a great main dish and can be paired with a simple side salad or some crusty bread. If you like, you can drizzle a little extra tomato sauce on top before serving. Garnishing with fresh herbs adds a nice touch and enhances the flavor.

How to store Earthy Lentil Spinach Stuffed Peppers

If you have leftovers, you can store them in an airtight container in the fridge for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave them if you prefer a quicker option.

Tips to make Earthy Lentil Spinach Stuffed Peppers

Choose firm bell peppers so they hold their shape during baking.
Feel free to mix in other vegetables like diced zucchini or mushrooms to enhance the filling.
For an added flavor kick, consider adding a splash of lemon juice or some chili flakes to the filling.

Variation

You can customize the stuffed peppers with different grains such as quinoa or brown rice instead of lentils. You can also use different types of cheese, like mozzarella or cheddar, if you prefer.

FAQs

Can I make this dish ahead of time?

Yes! You can prepare the filling and stuff the peppers a day in advance. Just cover them and keep them in the fridge until you’re ready to bake.

Can I freeze the stuffed peppers?

Absolutely! After baking, let them cool completely, then wrap individually and freeze for up to 3 months. Reheat them in the oven straight from the freezer.

Are these stuffed peppers spicy?

No, this recipe is not spicy. However, you can add chili powder or hot sauce to the filling if you like some heat!