Lebanese Lentil Stuffed Bell Peppers with Tahini Dressing – Vegan & Easy!
A flavorful lebanese lunch perfect for vegan eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 6 large red or yellow bell peppers 1 cup green lentils, uncooked 1 large onion, diced 2 cloves garlic, minced 1 cup tomato sauce 1/4 cup fresh parsley, chopped 1 tbsp ground cumin 1 tsp ground paprika Salt and pepper to taste 1/4 cup tahini 2 tbsp lemon juice 2 tbsp water
Instructions
- Preheat oven to 350°F (180°C). Cut the tops off the bell peppers and remove seeds. In a medium saucepan, bring 2 cups of water to boil, add lentils and cook for 20 25 minutes or until tender but not mushy. Drain and set aside. In a large skillet, sauté onion and garlic over medium heat until translucent. Add cooked lentils, tomato sauce, parsley, cumin, paprika, salt, and pepper to the skillet. Cook for 5 7 minutes, stirring occasionally. Stuff each bell pepper with the lentil mixture and place them in a baking dish. Bake for 30 35 minutes or until the peppers are tender. In a small bowl, mix tahini, lemon juice, and water to create the dressing. Drizzle the tahini dressing over the stuffed bell peppers before serving.
Chef’s Insight
To enhance the aroma, add a pinch of ground cinnamon or allspice to the lentil mixture.
Notes
For added nutrition, try using black or brown lentils for this recipe.