Lentil Stuffed Peppers

Name: Lentil Stuffed Peppers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 4 bay leaves and 10 peppercorns; 200 grams Puy lentils; 2 Tbsps olive oil; 1 medium onion, peeled and chopped finely; 80 grams pumpkin seeds; 1 small red and 1 small green chili, seeded and sliced finely; 6 servings sea salt; 100 grams fresh spinach; 150 grams sun-dried tomatoes, chopped; 1 liter wheat/gluten-free vegetable stock; 2 medium sizes red, 2 yellow and 2 green medium-size peppers, cored

Need a vegan main course? Lentil Stuffed Peppers could be a super recipe to try. This recipe serves 6. One portion of this dish contains around 52g of protein, 14g of fat, and a total of 500 calories. This recipe covers 37% of your daily requirements of vitamins and minerals. Head to the store and pick up chili, sun-dried tomatoes, olive oil, and a few other things to make it today. To use up the bay leaves you could follow this main course with the Adorable Applesauce Cupcakes as a dessert.

Instructions

Heat the oil in a heavy pan and add the onion and chilis and cook for 3-4 minutes.

Ingredients you will need

Chili Pepper

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add the tomatoes, lentils, bay leaves, peppercorns and stock.Bring to the boil, cover and simmer for 20-30 minutes. Meanwhile, dry fry the pumpkin seeds until they pop.

Ingredients you will need

Pumpkin Seeds