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For a low fat, high protein dinner idea that’s full of nutrients, try these lentil stuffed peppers

I love this dish and I love that they are fewer calories and have more fiber then traditional stuffed peppers. This is a very filling dish!! Lentils provide plenty of protein and makes a great vegetarian dinner.

This can be served on its own as an appetizer or as a side dish with any rice dish (link) or Chapathis/Parathas

Yields: 3-4 servings
Preparation time: 10 minutes
Cooking time: 40-45 minutes

Ingredients:

• Bell peppers-5large (halved and deseeded)
• Olive oil-2tsp+for toasting peppers
• Chopped onion-1medium
• Diced tomatoes-2medium
• Minced garlic-2cloves
• Minced green chillies-3
• Cooked lentils-2cups (I used brown lentils, green moong beans, yellow split moong beans.
• Salt-to taste

Procedure:

• Heat oil in the non-stick pan over medium heat.
• Add in minced garlic, onions, green chillies and saute for 2-3minutes.
• Add chopped tomatoes, salt and cook until tomatoes are mushy.
• Now add in cooked lentils stir until combined well and heated through.
• Now stuff peppers with lentil mixture and either cook them in the oven or in the pan.

For oven baking:

• Pre-heat the oven at 180deg C. line the baking tary/dish with parchment paper.
• Place the lentil stuffed peppers on the baking dish/tary without overlapping and bake for 25-30minutes /until tender.

For pan roasting:

• Grease a non-stick pan with oil and arrange the stuffed peppers in the pan.
• Cook on a medium low flame for 8-10minutes or until bell peppers are tender and cooked.

Serving:

• Once cooked serve this peppers with any flavoured rice or it can also be served by itself.

Note:

• Can include rice/bulgur with lentils if desired.