Name: Autumn Lentil and Spinach Stuffed Bell Peppers
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 2 item bell pepper; 150 g red lentil; 100 g spinach; 1 item onion; 2 clove garlic; 1 item tomato; 1 tbsp olive oil; 50 g feta cheese; 10 g parsley; 1 tsp salt; 0.5 tsp black pepper

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Autumn Lentil and Spinach Stuffed Bell Peppers

Autumn Lentil and Spinach Stuffed Bell Peppers

A nutritious and flavorful dish featuring seasonal vegetables and protein-rich lentils.

Ingredients:

2
item
bell pepper
150
g
red lentil
100
g
spinach
1
item
onion
2
clove
garlic
1
item
tomato
1
tbsp
olive oil
50
g
feta cheese
10
g
parsley
1
tsp
salt
0.5
tsp
black pepper

Preparation Time: 45 minutes

Instructions:

Preheat the oven to 180°C.
Cut the tops off the bell peppers and remove the seeds.
Cook the red lentils in boiling water for about 15 minutes until tender.
In a pan, heat olive oil and sauté chopped onion and garlic until soft.
Add chopped tomato and spinach to the pan and cook until spinach wilts.
Mix cooked lentils with the sautéed vegetables and season with salt and black pepper.
Stuff the bell peppers with the lentil mixture and place them in a baking dish.
Sprinkle crumbled feta cheese on top of the stuffed peppers.
Bake in the oven for 20-25 minutes until the peppers are tender.
Garnish with chopped parsley before serving.

Nutrition	Per Serving 600 g	Per 100g
Energy	495 kcal	83 kcal
Protein	22 g	3.7 g
Fibre	15 g	2.5 g
Salt	2 g	0.3 g
Sugar	10 g	1.7 g
Carbohydrates	60 g	10.0 g
Fat	20 g	3.3 g

2
item
bell pepper
150
g
red lentil
100
g
spinach
1
item
onion
2
clove
garlic
1
item
tomato
1
tbsp
olive oil
50
g
feta cheese
10
g
parsley
1
tsp
salt
0.5
tsp
black pepper

Preheat the oven to 180°C.

Cut the tops off the bell peppers and remove the seeds.

Cook the red lentils in boiling water for about 15 minutes until tender.

In a pan, heat olive oil and sauté chopped onion and garlic until soft.

Add chopped tomato and spinach to the pan and cook until spinach wilts.

Mix cooked lentils with the sautéed vegetables and season with salt and black pepper.

Stuff the bell peppers with the lentil mixture and place them in a baking dish.

Sprinkle crumbled feta cheese on top of the stuffed peppers.

Bake in the oven for 20-25 minutes until the peppers are tender.

Garnish with chopped parsley before serving.

Autumn Lentil and Spinach Stuffed Bell Peppers Autumn Lentil and Spinach Stuffed Bell Peppers

Ingredients:

Preparation Time: 45 minutes

Instructions:

Autumn Lentil and Spinach Stuffed Bell Peppers

Autumn Lentil and Spinach Stuffed Bell Peppers