lentil and herb stuffed bell pepper
lentil and herb stuffed bell pepper
This veggie-forward dish is packed with color, flavor, and fiber. It’s also a great template – come back to it anytime you want to make stuffed peppers.
This recipe is part of the Weeknight Dinners menu for this week. The three other dishes on the menu include broiled salmon and asparagus with shallots and herbs, an orzo salad with lentils and herbs, and pasta e ceci. The menu repurposes tomatoes, asparagus, herbs, kale, orzo, and lentils, keeping food waste (and cost) low. There’s still time to join the cooking club if you’d like access to this week’s menu. You’ll also get a batch cook guide so you can prep ahead and a shopping list so you can get in and out of the store in no time. What are you waiting for? Join the cooking club now!
INGREDIENTS
1 red bell pepper
1/2 cup cooked lentils (1/4 cup dry)
1/4 cup yellow onion, chopped
1 clove garlic, minced
1 cup kale, stems removed and thinly sliced
1/4 garbanzo beans, rinsed
1/2 cup canned italian tomatoes, whole
1/4 tsp onion powder
2 tsp extra virgin olive oil
kosher salt
pepper
INSTRUCTIONS
Heat the oven to 400° F. Wash the bell pepper and remove the core by pushing it in with your hands and twisting it out or by using a sharp knife.
Wrap the bell pepper in aluminum foil, and place it in a baking dish. Bake for 15 minutes.
In the meantime, cook lentils according to package directions if you’re not using pre-cooked.
Heat the olive oil in a skillet over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic and cook 1 minute more. Add the kale and cook until wilted. Season well with salt and pepper. Mix in the lentils, garbanzo beans, tomatoes, and onion powder. Taste and adjust seasonings accordingly. Stuff the bell pepper with the mixture. Place the stuffed pepper in a baking dish and cook for 15 minutes, or until a paring knife easily pierces the pepper.
Notes
Baby kale is a great option here (no need to remove stems).
Feel free to use more tomatoes if you’d like more juice.
| CALORIES | CARBS | PROTEIN | FAT |
|---|---|---|---|
| 397 | 58g | 17g | 11g |
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This post was written by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She is a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps users get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food.