Greek-Inspired Stuffed Peppers with Spicy Lentil Salad (Vegan)

Allergens

None (excluding known allergens in ingredients)

Ingredients

• 4 large bell peppers (assorted colors)
• 1 cup green or brown lentils, uncooked
• 2 cups vegetable broth
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup Kalamata olives, pitted and chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 lemon, juiced
• Cooking spray

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a medium saucepan, bring lentils and vegetable broth to a boil, then reduce heat and simmer until tender, about 20 25 minutes. Drain and set aside.
4. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent.
5. Stir in cooked lentils, cherry tomatoes, parsley, olives, cumin, smoked paprika, salt, and black pepper. Cook for 3 4 minutes, stirring occasionally.
6. Remove from heat and stir in lemon juice.
7. Lightly spray the insides of the bell peppers with cooking spray and season with a pinch of salt.
8. Stuff each pepper with the lentil mixture, packing it tightly.
9. Place stuffed peppers on a baking sheet and bake for 25 30 minutes, until tender.
10. Serve immediately, garnished with additional parsley or olives if desired.

Chef’s Insight

To enhance the aroma, add a pinch of dried oregano or thyme to the lentil mixture.

Notes

Feel free to adjust seasonings to personal taste preferences.