Vegetarian Spinach & Lentil Stuffed Bell Peppers

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

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

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Ingredients

• 2 large Bell peppers (mixed colors)
• 1/2 cup Red lentils
• 1 cup Fresh spinach
• 1 medium Onion
• 2 Garlic cloves
• 1/4 cup Tomato puree
• 1 tbsp Olive oil
• 1/2 tsp Garam masala
• 1/4 tsp Turmeric powder
• to taste Salt
• to taste Black pepper
• 1/2 tbsp Lemon juice

Method (tap to check — screen stays awake)

1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds; set aside.
2. Rinse lentils under cold water. In a pot, combine lentils with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 15 minutes until tender. Drain excess water.
3. While lentils cook, finely chop onion and garlic. In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant and translucent, about 3-4 minutes.
4. Add tomato puree, garam masala, turmeric, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.
5. Add chopped spinach to the skillet and cook until wilted, about 2 minutes. Stir in cooked lentils and cook for another 2 minutes to combine flavors.
6. Stuff each bell pepper with the lentil-spinach mixture. Place stuffed peppers in a baking dish.
7. Drizzle with a little olive oil and cover with foil. Bake for 25-30 minutes until peppers are tender.
8. Remove from oven, squeeze fresh lemon juice over the peppers, and serve warm.

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

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