Zesty Lentil-Stuffed Bell Peppers Recipe

About this recipe

A flavorful snack featuring bell peppers stuffed with a tangy lentil mixture, baked to perfection for a satisfying bite.

Ingredients

• 1 Kg Red Lentils (Masoor Dal), 1Kg
• 130 g Essential Organic Italian Tomato Puree Double Concentrate 130G
• 100 G Natco Paprika Powder
• - Sussex Wholefoods Organic Dried Basil
• 1 piece Yellow Bell Pepper
• NaN Aroy-D Coconut Milk
• 1 L Olive Oil – Organic
• 400 g Trs Turmeric Powder 400G
• 750 G Top-Op Table Salt Drums
• - Natco Black Pepper Whole
• 400G Whole Chickpeas In Water

Instructions

1. 1. Preheat the oven to 200°C (390°F) and lightly grease a baking tray with olive oil.
2. 2. Wash the bell peppers, slice them in half lengthwise, and remove seeds and membranes.
3. 3. Rinse red lentils thoroughly and cook them in boiling water for 10-12 minutes until tender. Drain excess water.
4. 4. In a pan, heat olive oil and sauté cooked lentils with turmeric, paprika, dried basil, salt, and black pepper for 3-4 minutes.
5. 5. Add tomato puree and coconut milk to the lentils and simmer for 5 minutes until the mixture thickens slightly.
6. 6. Spoon the lentil mixture into the bell pepper halves, evenly distributing the filling.
7. 7. Place stuffed peppers on the greased baking tray and bake for 15-20 minutes until the peppers are tender.
8. 8. Let the stuffed peppers cool for a few minutes before serving warm.