🍽️ Peppers stuffed with lentils, zucchini and feta

Name: Peppers stuffed with lentils, zucchini and feta
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g red lentils; 4 red bell peppers; 3 tbsp olive oil; 1 red onion; 200 g small zucchini (1 small zucchini); 15 g tomato paste (1 tbsp); salt; pepper; herbs of Provence; paprika powder; 150 g feta (45% fat in dry matter); 3 sprigs basil

382 kcal · 30 min · 4 servings

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Ingredients

200 g red lentils
4 red bell peppers
3 tbsp olive oil
1 red onion
200 g small zucchini (1 small zucchini)
15 g tomato paste (1 tbsp)
salt
pepper
herbs of Provence
paprika powder
150 g feta (45% fat in dry matter)
3 sprigs basil

Instructions

1. Pour double the amount of boiling water over the lentils.
2. Let the lentils cook for 7 to 10 minutes.
3. Remove the lentils from the heat and let them cool down for 10 minutes.
4. Wash the bell peppers thoroughly.
5. Remove the inside of the bell peppers (clean them).
6. Cut the bell peppers in half lengthwise.
7. Place the pepper halves in a baking dish.
8. Drizzle the bell peppers with 2 tablespoons of oil.
9. Peel the onion.
10. Cut the onion in half.
11. Cut the onion halves into thin strips.
12. Wash the zucchini.
13. Cut the zucchini in half lengthwise.
14. Slice the zucchini halves into thin rounds.
15. Heat 1 tablespoon of oil in a frying pan.
16. Add the onion strips to the hot pan.
17. Sauté the onions for 3 minutes over medium heat.
18. Add the zucchini slices to the onion in the pan.
19. Sauté the vegetables for another 3 minutes.
20. Add the cooled lentils to the pan.
21. Stir the tomato paste into the mixture.
22. Pour in 50 milliliters of water.
23. Season the filling with salt.
24. Season the filling with pepper.
25. Add herbs to taste.
26. Sprinkle paprika powder over the mixture.
27. Crumble the feta cheese with your hands.
28. Fill the bell peppers with the vegetable-lentil mixture.
29. Sprinkle the crumbled feta pieces over the stuffed bell peppers.
30. Preheat the oven to 200 degrees (convection 180 degrees or gas level 3).
31. Place the baking dish in the preheated oven.
32. Bake the stuffed bell peppers for 15 minutes.
33. Wash the basil while the peppers are baking.
34. Shake the basil dry.
35. Pluck the small basil leaves from the stems.
36. Remove the bell peppers from the oven.
37. Sprinkle the fresh basil leaves over the finished filling.

Nutrition per serving

kcal: 382
Protein: 21 g · Fett/Fat: 18 g · Carbs: 33 g