Lentil Stuffed Bell Peppers

So let's talk healthy.... Everyone knows they need to add more fiber, good proteins, and vitamins into their diet and simple changes can help achieve those goals. 

Take a classic yummy dish like stuffed bell peppers. Swap rice and meat for nutritious and hearty lentils, pack it full of veggies and you got a winning meal.

These bell peppers are yummy, filling and best of all *healthy*!

Lentil Stuffed Bell Peppers

1 c dry green lentils
6 c water
1 jalapeno, chopped
1 pinch chili powder
1 pinch turmeric powder
1 tsp salt
1 tsp pepper
2 tbl olive oil
1 tbl coriander, powder
1 yellow onion, chopped
4 garlic cloves, minced
1 inch ginger root, minced
1 lb bunch spinach, chopped
1/2 tomato, chopped
2 red bell peppers
2 yellow bell peppers
mozzarella cheese (Optional)
Lime wedges (Optional)


1. Mix water, lentils, chili powder, jalapeno and turmeric in a medium pot. Boil lentils for 30 mins on low simmer until lentils are tender. Drain and pour into a deep mixing bowl.

2. Rinse out pot and fill with water. Boil water and submerge peppers for 3-5 mins. Remove peppers, stem and remove seeds inside. Slice sideways if too large to stand up on their own and place in a foil lined, shallow roasting pan. In the meantime, begin stuffing.

3. Preheat oven to 350F. Take out a heavy saucepan and cook cumin on medium heat until it pops. Cook onion, garlic and ginger until tender (not brown). Sautee tomato for 3 mins or until soft. Add coriander and mix well, cook an additional 5 mins. Add spinach and stir occasionally until wilted. Mix with lentils.

4. Fill each pepper with lentil stuffing and return back to pan. Bake for 12 mins. Open oven and sprinkle with mozzarella cheese, and bake another 3 mins or until cheese is melted.

5. Serve hot, garnish with lime wedges.

Calories calculated with SparkRecipes Calculator: 99.9 calories per serving. Check out the loads of vitamins you will get! Yum!


* If you have leftover lentils, I mix in a little taco seasonings and have tacos for lunch tomorrow!