Ingredients

• 4 large bell peppers (various colours)
• 500 grams lean ground turkey
• 150 grams brown or green lentils
• 1 large onion (approx. 150g), finely chopped
• 3 cloves garlic (approx. 15g), minced
• 400 grams canned diced tomatoes
• 250 ml vegetable broth
• 100 grams fresh spinach
• 30 ml olive oil
• 5 grams ground cumin
• 5 grams smoked paprika
• 3 grams dried oregano
• Salt to taste
• Freshly ground black pepper to taste
• 15 grams fresh parsley, chopped (for garnish)

Instructions

1. 1.Rinse the lentils thoroughly under cold water. In a small saucepan, combine the rinsed lentils with 500 ml of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender but still firm. Drain any excess water and set aside.
2. 2.Preheat your oven to 190°C. Wash the bell peppers, slice them in half lengthwise, and carefully remove the seeds and membranes. Lightly drizzle the insides of the pepper halves with a small amount of olive oil and season with a pinch of salt and pepper. Place them cut-side up in a baking dish.
3. 3.Heat the remaining olive oil in a large pan over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
4. 4.Add the lean ground turkey to the pan with the onion and garlic. Break up the turkey with a spoon and cook until it's no longer pink, about 8-10 minutes. Drain any excess fat if necessary.
5. 5.Stir in the ground cumin, smoked paprika, and dried oregano into the turkey mixture. Cook for 1 minute until aromatic. Add the canned diced tomatoes (undrained) and vegetable broth, bringing the mixture to a gentle simmer.
6. 6.Fold in the cooked lentils and fresh spinach to the turkey mixture. Cook for 2-3 minutes, stirring occasionally, until the spinach wilts. Season generously with salt and freshly ground black pepper to taste.
7. 7.Carefully spoon the turkey and lentil filling evenly into each bell pepper half in the baking dish. If desired, you can add a splash of water or broth to the bottom of the baking dish to create a moist environment for the peppers.
8. 8.Bake for 30-35 minutes, or until the bell peppers are tender and the filling is heated through and slightly bubbling. Garnish with fresh chopped parsley before serving.

Nutrition Information

Why this recipe