Vegetarian Spinach & Lentil Stuffed Peppers

Indian · 40 min · Beans · vegetarian, vegan, gluten-free, dairy-free

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Ingredients

• 4 large Bell peppers (any color)
• 1 cup Red lentils
• 2 cups Fresh spinach
• 1 medium Onion
• 3 Garlic cloves
• 2 tbsp Tomato paste
• 2 tbsp Olive oil
• 1 tsp Cumin powder
• 1/2 tsp Turmeric powder
• to taste Salt
• to taste Black pepper

Method

1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds. Set aside.
2. Cook lentils in boiling water for about 15 minutes until tender. Drain and set aside.
3. In a pan, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté until translucent.
4. Add tomato paste, cumin, turmeric, salt, and pepper to the pan. Cook for 2 minutes to combine flavors.
5. Stir in cooked lentils and chopped spinach; cook until spinach wilts and mixture is heated through, about 3-4 minutes.
6. Stuff each bell pepper with the lentil-spinach mixture. Place peppers upright in a baking dish.
7. Bake uncovered for 25 minutes until peppers are tender. Serve hot.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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