Ingrédients

• 4 large bell peppers, any color
• 200g brown or green lentils, dry
• 60g walnuts, chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 30ml olive oil
• 500ml vegetable broth or water
• 1 tsp cumin powder
• 1 tsp coriander powder
• 20g fresh parsley, chopped
• 60ml tahini
• 30ml fresh lemon juice
• Salt and black pepper to taste

Instructions

1. 1.Preheat your oven to 200°C. Cut the bell peppers in half lengthwise and remove the seeds. Place them on a baking sheet, drizzle with half the olive oil, and bake for 15-20 minutes until they begin to soften.
2. 2.While the peppers are baking, heat the remaining olive oil in a saucepan over medium heat. Sauté the chopped onion for 5 minutes until soft, then add the minced garlic, cumin, and coriander and cook for one more minute until fragrant.
3. 3.Rinse the lentils and add them to the saucepan along with the vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for 20-25 minutes until the lentils are tender and have absorbed most of the liquid.
4. 4.Remove the lentil mixture from the heat and stir in the chopped walnuts and fresh parsley. Season generously with salt and pepper.
5. 5.Fill the pre-baked pepper halves with the lentil and walnut mixture. Return them to the oven and bake for another 10-15 minutes, until the peppers are fully tender and the filling is heated through.
6. 6.In a small bowl, whisk together the tahini and lemon juice. Slowly add 2-3 tablespoons of water, whisking continuously, until you reach a smooth, pourable sauce consistency. Season with a pinch of salt.
7. 7.Serve the stuffed peppers warm, generously drizzled with the prepared tahini sauce.

Informations nutritionnelles

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