Greek Lentil and Feta Stuffed Peppers

• 4 large bell peppers, any color
• 1 cup dried lentils, rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup crumbled feta cheese
• 1 can (14 oz) diced tomatoes
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup olive oil
• 2 tbsp fresh parsley, chopped
• Juice of 1 lemon

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cut the tops off the bell peppers and remove seeds and membranes.
3. 3 In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened.
4. 4 Stir in lentils, diced tomatoes, oregano, thyme, smoked paprika, salt, and pepper. Cook for 5 minutes.
5. 5 Remove from heat and stir in feta cheese and lemon juice.
6. 6 Stuff the mixture into each bell pepper.
7. 7 Place stuffed peppers in a baking dish and cover with foil.
8. 8 Bake for 35 minutes, or until peppers are tender.
9. 9 Garnish with fresh parsley before serving.

Equipment

• Large skillet
• Baking dish
• Baking sheet

Variations

• For a vegan option, substitute feta with a plant-based cheese alternative.
• Add ground beef or turkey for a heartier version.

Substitutions

• If lentils aren't your thing, use cooked quinoa or rice instead.
• Substitute feta with goat cheese for a tangy twist.

Pairings

• Serve alongside a crisp white wine like Sauvignon Blanc.
• A sparkling water with a squeeze of lemon makes a refreshing non-alcoholic option.

Nutrition

Tips

• For a smokier flavor, add a pinch of chipotle chili powder to the lentil mixture.
• If you prefer softer peppers, bake them covered for an additional 10 minutes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freeze stuffed peppers before baking. Wrap each pepper individually in foil and store in a freezer bag for up to 3 months. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

• Serve with a side of Greek salad and warm pita bread.
• Pair with a refreshing cucumber yogurt sauce.

FAQ