By Josiah John
Preheat the oven to 375°F (190°C).
Cut the top off the bell pepper and remove seeds and membranes. Lightly brush the inside with olive oil and a pinch of salt. Place in a baking dish, cut side up.
In a mixing bowl, combine the cooked brown lentils and roasted vegetables. Add cumin, salt, and pepper to taste. Mix well to incorporate the flavors.
Stuff the bell pepper with the lentil and roasted vegetable mixture until full. Lightly press down to pack the filling.
Place the stuffed bell pepper in the preheated oven. Bake for 25-30 minutes, or until the bell pepper is tender.
While the bell pepper is baking, prepare the tahini-Greek yogurt sauce. In a bowl, combine Greek yogurt, tahini, minced garlic, and a pinch of salt. Mix until smooth and creamy.
Once the bell pepper is tender, remove it from the oven. Let it cool for a couple of minutes, then drizzle the tahini-Greek yogurt sauce over the top. Garnish with chopped parsley.
Serve the stuffed bell pepper warm. Enjoy your delicious and nutritious meal.
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By Josiah John
This Main Course Vegetarian Healthy recipe is ready in 45 minutes and features Large bell pepper, Cooked brown lentils, Roasted vegetables (eggplant, zucchini, tomato) and other delicious ingredients. Contains 350 calories total.
Preheat the oven to 375°F (190°C).
Cut the top off the bell pepper and remove seeds and membranes. Lightly brush the inside with olive oil and a pinch of salt. Place in a baking dish, cut side up.
In a mixing bowl, combine the cooked brown lentils and roasted vegetables. Add cumin, salt, and pepper to taste. Mix well to incorporate the flavors.
Stuff the bell pepper with the lentil and roasted vegetable mixture until full. Lightly press down to pack the filling.
Place the stuffed bell pepper in the preheated oven. Bake for 25-30 minutes, or until the bell pepper is tender.
While the bell pepper is baking, prepare the tahini-Greek yogurt sauce. In a bowl, combine Greek yogurt, tahini, minced garlic, and a pinch of salt. Mix until smooth and creamy.
Once the bell pepper is tender, remove it from the oven. Let it cool for a couple of minutes, then drizzle the tahini-Greek yogurt sauce over the top. Garnish with chopped parsley.
Serve the stuffed bell pepper warm. Enjoy your delicious and nutritious meal.
Calories per Serving: 350
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