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- 4 large bell peppers (any color) - 1 cup cooked lentils (green or brown) - 1 medium onion, diced - 1 medium zucchini, diced - 1 medium carrot, grated - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and pepper to taste - 1 cup diced tomatoes (canned or fresh) - 1 cup shredded cheese (optional, can use vegan cheese for a dairy-free option) - Fresh parsley for garnish (optional)

Savory Lentil and Veggie Stuffed Peppers

Discover the delicious world of Savory Lentil and Veggie Stuffed Peppers, a nutritious and visually appealing dish perfect for any meal. Packed with protein-rich lentils and a variety of fresh vegetables, these stuffed peppers offer a fulfilling, plant-based meal that's both hearty and healthy. Ideal for family dinners or meal prep, this recipe showcases vibrant colors and rich flavors while being easily adaptable for various dietary preferences. Embrace the joy of cooking and enjoy every bite!
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Ingredients
  

4 large bell peppers (any color)

1 cup cooked lentils (green or brown)

1 medium onion, diced

2 cloves garlic, minced

1 medium zucchini, diced

1 medium carrot, diced

1 cup corn (fresh, frozen, or canned)

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon dried oregano

½ teaspoon salt (or to taste)

¼ teaspoon black pepper

1 can (14.5 oz) diced tomatoes, drained

1 cup shredded cheese (cheddar or a cheese blend)

2 tablespoons olive oil

Fresh parsley or cilantro for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.

      Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute.

        Add the Veggies: Add the diced zucchini and carrot to the skillet, cooking for another 5-7 minutes until they are slightly softened. Then, stir in the corn and cook for another 2 minutes.

          Mix in the Lentils: Stir in the cooked lentils and drained diced tomatoes. Season the mixture with ground cumin, smoked paprika, dried oregano, salt, and black pepper. Mix everything well and let it simmer for about 3-4 minutes until heated through.

            Fill the Peppers: Spoon the lentil and veggie mixture into each pepper, packing it in tightly. Place the stuffed peppers upright in a baking dish.

              Add Cheese: Generously sprinkle the shredded cheese on top of each stuffed pepper.

                Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.

                  Garnish and Serve: Once done, remove from the oven, let cool slightly, and garnish with fresh parsley or cilantro if desired. Serve warm.

                    Prep Time, Total Time, Servings: 15 min | 55 min | 4 servings