Sweet Potato and Lentil Stuffed Peppers

• 4 large bell peppers, any color
• 1 medium sweet potato, peeled and diced
• 1 cup dried green lentils, rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup vegetable broth
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• Grated cheese for topping (optional)

Steps

1. 1 Preheat oven to 375°F. Cut the tops off the bell peppers and remove seeds.
2. 2 In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until softened.
3. 3 Add sweet potato, lentils, smoked paprika, cumin, and cayenne. Stir to coat.
4. 4 Pour in diced tomatoes and vegetable broth. Season with salt and pepper.
5. 5 Simmer for 10 minutes. Stuff mixture into prepared peppers.
6. 6 Place stuffed peppers in a baking dish. Cover with foil and bake for 30 minutes.
7. 7 Uncover, sprinkle with cilantro and cheese if using, and bake for another 10 minutes.
8. 8 Let stand for 5 minutes before serving.

Equipment

• Large skillet
• Baking dish
• Baking sheet

Variations

• Add crumbled feta cheese to the stuffing for a tangy twist.
• Include black beans for additional texture and protein.

Substitutions

• Use canned lentils if you're short on time.
• Substitute almond milk for part of the broth for creaminess without dairy.

Pairings

• Pairs well with a cilantro lime rice or a simple green salad.

Nutrition

Tips

• For extra flavor, toast the spices in the oil before adding the vegetables.
• If you prefer a softer pepper, bake uncovered for the full 40 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: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven.

Serving Suggestions

• Serve with a side of avocado crema or a fresh green salad for a complete meal.

FAQ