Mediterranean Lentil Stuffed Peppers

• 4 large bell peppers, halved and seeded
• 1 cup green lentils, rinsed
• 1 cup diced tomatoes
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped red onion
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup sliced black olives

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a saucepan, combine lentils with 3 cups water and bring to a boil. Reduce heat and simmer until tender, about 20 minutes. Drain and set aside.
3. 3 In a bowl, mix cooked lentils with diced tomatoes, feta, parsley, red onion, garlic, olive oil, oregano, smoked paprika, salt, and pepper.
4. 4 Stuff each pepper half with the lentil mixture, pressing down gently.
5. 5 Arrange stuffed peppers in a baking dish and top with sliced olives.
6. 6 Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes.
7. 7 Let cool for 5 minutes before serving.

Equipment

• Baking dish
• Oven

Variations

• Add a handful of chopped spinach for extra greens.
• Substitute feta with goat cheese for a tangier flavor.

Substitutions

• Use canned lentils if short on time.
• Substitute bell peppers with zucchini halves for a low-carb option.

Pairings

• A glass of crisp white wine.
• A side of hummus and pita chips.

Nutrition

Tips

• For a smokier flavor, use smoked paprika.
• Add a sprinkle of extra feta before serving for an indulgent touch.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven.

Serving Suggestions

• Serve with a simple green salad dressed in lemon vinaigrette.
• Pair with warm pita bread for a complete meal.

FAQ