Vegetarian Spinach & Lentil Stuffed 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
364 cal
18g protein
55g carbs
8g fat
per serving · estimated
Ingredients
- 2 large Bell peppers (any color)
- 1/2 cup Red lentils
- 1 cup Fresh spinach
- 1 medium Onion
- 2 Garlic cloves
- 1 tbsp Tomato paste
- 1 tbsp Olive oil
- 1/2 tsp Cumin powder
- 1/4 tsp Turmeric powder
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds. Set aside.
- Cook lentils in boiling water for about 15 minutes until tender. Drain and set aside.
- In a pan, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté until translucent.
- Add tomato paste, cumin, turmeric, salt, and pepper to the pan. Cook for 2 minutes to combine flavors.
- Stir in cooked lentils and chopped spinach; cook until spinach wilts and mixture is heated through, about 3-4 minutes.
- Stuff each bell pepper with the lentil-spinach mixture. Place peppers upright in a baking dish.
- 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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