Lentil-Stuffed Bell Peppers (2/10)

These protein-packed peppers are a vegetarian delight that won’t leave you hungry. The combination of lentils, vegetables, and a sprinkle of cheese creates a balanced meal that’s both nutritious and comforting.

Ingredients:

• 4 large bell peppers, any color

• 1 cup cooked lentils

• 1/2 cup quinoa, cooked

• 1 small onion, diced

• 1 zucchini, diced

• 1 can diced tomatoes

• 1 tsp cumin

• 1 tsp paprika

• 1/2 cup low-fat shredded cheese

• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).

2. Cut the tops off the peppers and remove seeds.

3. In a bowl, mix lentils, quinoa, onion, zucchini, tomatoes, cumin, and paprika.

4. Stuff the peppers with the mixture and place in a baking dish.

5. Cover with foil and bake for 30-35 minutes.

6. Remove foil, sprinkle cheese on top, and bake for another 5 minutes until cheese melts.

7. Serve hot, garnished with fresh herbs if desired.