Lentil Stuffed Bell Peppers Recipe

Name: Lentil Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup red lentil; 4 tablespoons vegetable oil; 4 medium green bell peppers; 1 teaspoon cumin seed; 2 onions, chopped; 2 green chilies; 1 piece gingerroot, grated (1 inch); 1 tablespoon ground coriander; 1 ¼ cups water; salt & pepper; 2 tablespoons chopped cilantro

Servings: persons

⅔ cup red lentil
4 tablespoons vegetable oil
4 medium green bell peppers
1 teaspoon cumin seed
2 onions, chopped
2 green chilies
1 piece gingerroot, grated (1 inch)
1 tablespoon ground coriander
1 ¼ cups water
salt & pepper
2 tablespoons chopped cilantro

1
Rinse lentils & soak for 30 minutes.
2
Heat half oil in skillet.
3
Add peppers & cook for 3 to 5 minutes till golden brown.
4
Drain & cool.
5
Add remaining oil to pan.
6
Cook cumin seeds till they begin to pop.
7
Add onions & chilies & cook for 8 minutes.
8
Stir in ginger & coriander.
9
Drain lentils & add to the pan with water.
10
Stir well & cover.
11
Cook for 15 to 20 minutes til lthe liquid has evaporated.
12
Stir in salt & pepper.
13
Add cilantro.
14
Cut tops off peppers & remove seeds.
15
Stuff with the lentils & replace the tops.
16
Stand in a baking dish.
17
Bake at 350F for 15 minutes.

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ⅔ cup red lentil, 4 tablespoons vegetable oil, 4 medium green bell peppers, 1 teaspoon cumin seed, and more.

Yes, Lentil Stuffed Bell Peppers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil Stuffed Bell Peppers

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