Stuffed Bell Peppers with Lentils & Rice
Colorful bell peppers filled with a savory mixture of lentils, rice, tomatoes and warm spices, brightened with lemon and baked until the peppers are fully tender.
20m prep · 1h 35m cook · 4 servings
Ingredients
- 4 whole Bell Peppers
- ¾ cup Dry Green Lentils
- ½ cup Long-grain White Rice
- 1 can (14.5 oz) Diced Tomatoes
- 1 whole Yellow Onion
- 3 cloves Garlic
- 1 tsp Ground Cumin
- 1 tsp Smoked Paprika
- 1 tsp Italian Seasoning
- 3 ½ cups Vegetable Broth
- 1 ½ tbsp Olive Oil
- 1 tsp Salt
- ¼ tsp Black Pepper
- 1 tbsp Lemon Juice
- 2 tbsp Fresh Parsley
Instructions
Estimated nutrition (per serving)
Calories295 kcal
Protein11g
Carbs50g
Fat6g
Fiber11g
Sodium1055mg
Sugar9g