By Josiah John
Preheat your oven to 375°F (190°C).
Slice the top off the bell pepper and remove the seeds and inner membranes. Brush the inside and outside with a teaspoon of olive oil and place on a baking sheet.
Mix the cooked brown lentils, roasted vegetables, cumin, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1 tablespoon of chopped parsley in a bowl.
Stuff the bell pepper with the lentil and roasted vegetable mixture.
Bake the stuffed bell pepper in the preheated oven for 25-30 minutes until the pepper is tender.
While the bell pepper is baking, prepare the sauce: In a small bowl, whisk together the Greek yogurt, tahini, minced garlic clove, remaining 1/4 teaspoon salt, 1/8 teaspoon black pepper, lemon juice, and 1 tablespoon of chopped parsley until smooth.
Once the stuffed bell pepper is done, remove from the oven and let cool slightly.
Serve the stuffed bell pepper drizzled with the tahini–Greek yogurt sauce and garnish with additional parsley if desired.
How did this recipe turn out? Let others know!
to rate this recipe
By Josiah John
This Vegetarian Mediterranean Main Course Healthy recipe is ready in 45 minutes and features Large bell pepper, Cooked brown lentils, Roasted vegetables and other delicious ingredients. Contains 350 calories total.
Preheat your oven to 375°F (190°C).
Slice the top off the bell pepper and remove the seeds and inner membranes. Brush the inside and outside with a teaspoon of olive oil and place on a baking sheet.
Mix the cooked brown lentils, roasted vegetables, cumin, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1 tablespoon of chopped parsley in a bowl.
Stuff the bell pepper with the lentil and roasted vegetable mixture.
Bake the stuffed bell pepper in the preheated oven for 25-30 minutes until the pepper is tender.
While the bell pepper is baking, prepare the sauce: In a small bowl, whisk together the Greek yogurt, tahini, minced garlic clove, remaining 1/4 teaspoon salt, 1/8 teaspoon black pepper, lemon juice, and 1 tablespoon of chopped parsley until smooth.
Once the stuffed bell pepper is done, remove from the oven and let cool slightly.
Serve the stuffed bell pepper drizzled with the tahini–Greek yogurt sauce and garnish with additional parsley if desired.
Calories per Serving: 350
Your Rating:
