Lentil and Walnut Stuffed Bell Peppers
Hearty bell peppers filled with a savory mixture of protein-rich lentils, crunchy walnuts, and aromatic spices, all baked to perfection and topped with a creamy tahini drizzle. A complete and satisfying vegetarian meal.
1850 calories
$3 per serving
$45 min
4 servings
vegetarian, any cuisine
Ingredients
- 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.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.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.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.Remove the lentil mixture from the heat and stir in the chopped walnuts and fresh parsley. Season generously with salt and pepper.
- 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.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.Serve the stuffed peppers warm, generously drizzled with the prepared tahini sauce.
Nutrition Information
101g
fat
178g
carbs
34g
fiber
74g
protein
Why this recipe
This recipe is a powerhouse of plant-based nutrition. Lentils provide ample protein and fiber for satiety, while walnuts offer heart-healthy omega-3 fatty acids. Bell peppers are rich in vitamins A and C, making this a colorful and balanced meal.