By Josiah John
Preheat the oven to 375°F (190°C).
Cut the top off the bell pepper and remove the seeds and membranes. Brush the inside with a little olive oil and place it cut side up on a baking dish.
In a bowl, combine cooked brown lentils, roasted vegetables, half of the chopped parsley, cumin, salt, and a dash of pepper. Mix well.
Stuff the bell pepper with the lentil and vegetable mixture, pressing down gently to pack the stuffing in tightly.
Drizzle half of a tablespoon of olive oil over the stuffed pepper. Cover the baking dish with aluminum foil.
Bake in the preheated oven for 25-30 minutes, or until the bell pepper is tender and heated through.
While the pepper is baking, prepare the tahini-Greek yogurt sauce. In a small bowl, mix together the Greek yogurt, tahini, minced garlic, a pinch of salt, and a dash of pepper until smooth.
After removing the stuffed pepper from the oven, let it cool slightly. Serve it warm, drizzled with the tahini-Greek yogurt sauce and garnished with the remaining parsley.
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By Josiah John
This Main Course Vegetarian Mediterranean recipe is ready in 40 minutes and features Large bell pepper, Cooked brown lentils, Roasted vegetables (eggplant, zucchini, tomato) and other delicious ingredients. Contains 310 calories total.
Preheat the oven to 375°F (190°C).
Cut the top off the bell pepper and remove the seeds and membranes. Brush the inside with a little olive oil and place it cut side up on a baking dish.
In a bowl, combine cooked brown lentils, roasted vegetables, half of the chopped parsley, cumin, salt, and a dash of pepper. Mix well.
Stuff the bell pepper with the lentil and vegetable mixture, pressing down gently to pack the stuffing in tightly.
Drizzle half of a tablespoon of olive oil over the stuffed pepper. Cover the baking dish with aluminum foil.
Bake in the preheated oven for 25-30 minutes, or until the bell pepper is tender and heated through.
While the pepper is baking, prepare the tahini-Greek yogurt sauce. In a small bowl, mix together the Greek yogurt, tahini, minced garlic, a pinch of salt, and a dash of pepper until smooth.
After removing the stuffed pepper from the oven, let it cool slightly. Serve it warm, drizzled with the tahini-Greek yogurt sauce and garnished with the remaining parsley.
Calories per Serving: 310
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