Ingredients:

  • 4 large bell peppers (any color)
  • 1 cup (200g) dried green or brown lentils, rinsed
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups (120g) fresh spinach, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 cup (240ml) vegetable broth or water
  • ¼ cup (30g) nutritional yeast (optional for a cheesy flavor)
  • Fresh parsley for garnish (optional)

Instructions:

  1. Preheat the oven to 375°F (190°C) and slice the tops off the bell peppers, removing seeds and membranes.
  2. In a saucepan, combine lentils and vegetable broth. Bring to a boil, reduce heat, and simmer until tender, about 20-25 minutes.
  3. Heat olive oil in a skillet over medium heat, add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute.
  4. Combine cooked lentils with sautéed onion and garlic, chopped spinach, oregano, and cumin. Season with salt and pepper.
  5. Spoon the filling into each bell pepper, packing it tightly.
  6. Place stuffed peppers upright in a baking dish, cover with foil and bake for 25 minutes. Remove foil, sprinkle with nutritional yeast if desired, and bake for an additional 10 minutes.
  7. Garnish with fresh parsley before serving.