It’s Fall now, and you’re probably CRAVING comfort foods, especially for lunch. But at the same time, you’re looking for a creative way to get your veggies in.
I LOVE this lentil stuffed peppers recipe. Yes. It’s a bit of work. But is it worth it? Hell to the yes. I typically double, or even TRIPLE the recipe, and freeze in two’s for grab and go lunches. The quality surprisingly is quite good after freezing!
Not to mention two of these checks off TWO of your vegetable servings for the day, is packed FULL of lentil-y good fibre and protein, and is vegetarian! It’s a great meatless Monday dish – that you can prep on Sunday and have for leftovers during the week!
- 1.5 cups green lentils
- 4 cups vegetable broth
- 4 bell peppers
- 1 Tbsp olive oil
- 3 cups rice, cooked
- 100 g feta cheese
- 2 lemons, juice and zest
- ½ cup capers
- ⅛ tsp chili flakes
- 1 tsp thyme
- ¼ cup parsley, dried or fresh
- 2 tsp garlic, minced
- ¼ cup parmesan cheese
- In a pot, bring rinsed green lentils and vegetable broth to a boil. Cook until soft, and drain.
- Preheat oven to 350 degrees Fahrenheit.
- Cut bell peppers in half. Remove seeds and the inside of the pepper. Rub with olive oil.
- Roast in peppers in the oven until just fork tender - about 15-20 minutes.
- In a bowl, combine lentils, rice, feta, lemon juice & zest, capers, chili flakes, thyme, parsley and garlic.
- Stuff peppers with filling. Sprinkle with Parmesan cheese.
- Bake for another 20 minutes in oven until heated through. Enjoy!
Cooking Tips and Tricks
- Looking to make this a vegan dish? Sub your feta for a soft almond cheese! Easy peasy.
- I’ve also added ground turkey to this, sautéed with a bit of oil and garlic – if you’re wanting to add a protein punch. That being said, the lentils and the cheese tend to do the trick with that – so it’s totally not necessary!