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

Instructions

1. 1. Preheat the oven to 200°C (390°F) and lightly grease a baking tray with 1 tbsp olive oil.
2. 2. Wash the 2 bell peppers, slice them in half lengthwise, and remove seeds and membranes.
3. 3. Rinse 100 g red lentils thoroughly and cook them in boiling water for 10-12 minutes until tender. Drain excess water.
4. 4. In a pan, heat 1 tbsp olive oil and sauté the cooked lentils with 1/2 tsp turmeric, 1 tsp paprika, 1 tsp dried basil, 1/2 tsp salt, and a pinch of black pepper for 3-4 minutes.
5. 5. Add 2 tbsp tomato puree and 100 ml 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.

How to make Zesty Lentil-Stuffed Bell Peppers

1. Prepare the peppers. Preheat the oven to 200°C (390°F) and grease a tray, then halve the peppers lengthwise and remove the seeds and membranes.
2. Make the lentil filling. Cook the rinsed red lentils in boiling water for 10-12 minutes, drain, then sauté in olive oil with turmeric, paprika, dried basil, salt and pepper for 3-4 minutes.
3. Simmer and stuff. Add tomato purée and coconut milk and simmer for 5 minutes until slightly thickened, then spoon the filling evenly into the pepper halves.
4. Bake and serve. Bake on the greased tray for 15-20 minutes until the peppers are tender, then cool for a few minutes and serve warm.

Frequently asked questions

What is the total time needed to make Zesty Lentil-Stuffed Bell Peppers?

The total time needed is approximately 35 minutes, including 15 minutes of prep and 20 minutes of cooking.

Can I make Zesty Lentil-Stuffed Bell Peppers ahead of time and store them?

Yes, you can prepare and bake the stuffed peppers ahead of time. Store them in an airtight container in the refrigerator for up to 3 days and reheat in the oven before serving.

What can I serve with Zesty Lentil-Stuffed Bell Peppers?

These stuffed peppers pair well with a fresh green salad or crusty bread for a complete meal.

Can I substitute red lentils in this recipe?

While red lentils are ideal for their quick cooking time, you could substitute them with cooked green or brown lentils, though the texture and flavor may vary slightly.