Spicy Curried Lentil and Spinach Stuffed Bell Peppers with Coconut Yogurt

Name: Spicy Curried Lentil and Spinach Stuffed Bell Peppers with Coconut Yogurt
Prep time: 3 min
Cook time: 3 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 4 large bell peppers, halved and seeds removed; 1 cup cooked lentils (green or brown); 2 cups fresh spinach, chopped; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon curry powder; 1 teaspoon cumin; Salt and pepper to taste; 1 tablespoon olive oil; 1 cup coconut yogurt for serving; Fresh cilantro for garnish (optional)

By Sophie Greene · 6 March 2025

3Prep min

3Cook min

45Total min

4Serves

IndianCuisine

EasyDifficulty

If you're looking for a vibrant and satisfying dish that brings a burst of flavor to your dinner table, these Curried Lentil Stuffed Peppers are just what you need. Each pepper is filled with a hearty mixture of curried lentils and fresh spinach, making it a nutritious choice that doesn't skimp on taste. Imagine biting into a perfectly roasted bell pepper, its sweet flesh complementing the spicy and aromatic filling inside. This recipe is not only visually stunning but also offers a delightful balance of warmth from the spices and creaminess from the coconut yogurt. It's a dish that will leave you feeling both satisfied and comforted. These stuffed peppers are versatile, too. They can serve as a main dish or a beautiful side at your next gathering, making them perfect for impressing guests at any occasion. So, roll up your sleeves and get ready to create a dish that's as beautiful as it is delicious.

Ingredients

4 large bell peppers, halved and seeds removed
1 cup cooked lentils (green or brown)
2 cups fresh spinach, chopped
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon cumin
Salt and pepper to taste
1 tablespoon olive oil
1 cup coconut yogurt for serving
Fresh cilantro for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Peppers: Slice the bell peppers in half and remove the seeds. Place them cut-side up in a baking dish.
Cook the Filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant. Stir in the curry powder, cumin, salt, and pepper. Add the cooked lentils and spinach, mixing well until the spinach wilts.
Stuff the Peppers: Fill each bell pepper half generously with the lentil and spinach mixture.
Bake: Cover the baking dish with foil and bake in the preheated oven for about 25-30 minutes, or until the peppers are tender.
Serve: Remove from the oven and let cool slightly. Serve warm, topped with coconut yogurt and garnished with fresh cilantro if desired.

Cook’s tips

Use pre-cooked lentils to cut down on prep time.
Make sure to pat the peppers dry before stuffing to avoid excess moisture.
For extra flavor, toast the curry powder and cumin in the oil before adding onions.
If you prefer a milder taste, use a mild curry powder or reduce the amount.
Let the stuffed peppers rest for a few minutes before serving to allow the flavors to meld.

Substitutions

Use red lentils instead of green or brown for a softer texture.
Swap coconut yogurt for Greek yogurt or a dairy-free alternative.
Add a handful of cooked quinoa or rice to the filling for extra bulk.
Substitute spinach with kale or Swiss chard.
Use a mix of bell pepper colors for a more vibrant presentation.

Storage & reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes, or microwave until heated through.