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 or simply enjoying a cozy night in.
Satisfying Curried Lentil Stuffed Peppers
This recipe features sweet bell peppers filled with a spiced blend of lentils, spinach, and aromatic spices, topped with a dollop of creamy coconut yogurt. The combination of textures and flavors creates a dish that’s both hearty and refreshing, perfect for any time of year.
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 and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 220kcal
- Fat: 9g
- Protein: 10g
- Carbohydrates: 30g
