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Stuffed peppers are a delightful and versatile dish that can cater to vegetarian and health-conscious eaters alike. This savory recipe combines the earthy flavor of lentils with a colorful array of fresh vegetables, creating a filling and nutritious meal. Lentils are an excellent source of protein and fiber, making them a staple in vegetarian diets, while the addition of vibrant vegetables not only enhances the dish's visual appeal but also contributes essential vitamins and minerals. The ease of preparation allows home cooks to enjoy the process of creating a wholesome meal with fresh ingredients. Let’s dive into the recipe for these delicious savory lentil and veggie stuffed peppers.

Savory Lentil and Veggie Stuffed Peppers

Discover the delicious world of Savory Lentil and Veggie Stuffed Peppers! This versatile dish combines protein-rich lentils with colorful veggies for a nutritious meal that’s perfect for vegetarians and health enthusiasts alike. With simple ingredients like bell peppers, zucchini, and spices, you can create a flavorful filling that’s packed with vitamins and minerals. Easy to make and customizable, these stuffed peppers are sure to be a hit at your next dinner! Enjoy the satisfaction of cooking a wholesome meal from scratch.
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Ingredients
  

4 large bell peppers (any color)

1 cup green or brown lentils, rinsed thoroughly

2 cups vegetable broth or water

1 medium onion, finely chopped

2 cloves garlic, minced

1 medium zucchini, diced into small cubes

1 medium carrot, diced into small cubes

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon dried oregano

½ teaspoon salt (adjust to taste)

¼ teaspoon freshly ground black pepper

1 cup diced tomatoes (canned or fresh)

½ cup corn (frozen or fresh)

¼ cup fresh parsley, chopped (for garnish)

Olive oil (for sautéing)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). This will prepare it for baking the stuffed peppers to perfection.

    Cook the Lentils: In a medium saucepan, combine the rinsed lentils and vegetable broth. Bring the mixture to a rolling boil, then lower the heat to a gentle simmer. Cover with a lid and let it cook for 20-25 minutes or until the lentils are tender and most of the liquid has been absorbed. Once done, set aside to cool slightly.

      Prepare the Peppers: While the lentils are cooking, get the bell peppers ready. Carefully slice the tops off each pepper and remove the seeds and white membranes inside. Lightly brush the outer surfaces of the peppers with olive oil to enhance their flavor and prevent sticking. Place the peppers upright in a baking dish.

        Sauté the Vegetables: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until they become translucent. Next, add the minced garlic, diced zucchini, and carrot. Cook the mixture for another 5-7 minutes until all the vegetables are tender.

          Season the Filling: To the sautéed vegetables, stir in the cooked lentils, diced tomatoes, corn, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Mix everything thoroughly and let it cook for an additional 5 minutes, allowing the flavors to blend beautifully. Remove the skillet from the heat.

            Stuff the Peppers: Take the prepared bell peppers and carefully spoon the flavorful lentil mix into each one, packing it generously to ensure they're full.

              Bake: Pour approximately ¼ cup of vegetable broth into the bottom of the baking dish to create moisture during baking. Cover the dish with aluminum foil, ensuring it’s tightly sealed, and place it in the preheated oven. Bake for 30 minutes.

                Uncover and Finish: After 30 minutes have passed, carefully remove the foil from the baking dish. Continue baking uncovered for an additional 10-15 minutes, until the peppers are tender and have developed a slight char around the edges.

                  Garnish and Serve: Once done, remove the stuffed peppers from the oven and let them cool for a few minutes. Just before serving, sprinkle with freshly chopped parsley for an added burst of color and flavor.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4

                      - Presentation Tips: Serve the stuffed peppers on a vibrant platter with a drizzle of balsamic glaze or a sprinkle of extra parsley for added visual appeal. Pair with a simple side salad for a complete meal.