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🍽️ Bell Peppers Stuffed with Lentils

310 kcal · 30 min · 4 servings

Ingredients

• 300 g brown lentils
• 2 tomatoes
• 2 garlic cloves
• 20 g dried tomatoes
• 4 large green bell peppers
• 500 g strained tomatoes
• 1 chili pepper
• 1 pinch raw cane sugar
• salt
• 1 tsp paprika powder (hot)
• 1 tbsp white wine vinegar
• pepper
• salt
• 2 sprigs parsley

Instructions

1. 1. Cover the lentils with water and let them soak overnight.
2. 2. Drain the soaking water and rinse the lentils.
3. 3. Cover the lentils with fresh water and simmer them for about 40 minutes until tender.
4. 4. Thoroughly wash the fresh tomatoes.
5. 5. Cut the fresh tomatoes into quarters and remove the pulp with the seeds.
6. 6. Dice the cored tomato pieces.
7. 7. Peel the garlic cloves.
8. 8. Finely chop the garlic and the dried tomatoes.
9. 9. Wash the bell peppers.
10. 10. Cut off the top lids of the bell peppers and set them aside.
11. 11. Remove the seeds and white inner membranes from the bell peppers.
12. 12. Pour the puréed tomatoes into a pot.
13. 13. Wash the chili pepper.
14. 14. Remove the stem of the chili pepper.
15. 15. Finely chop the chili pepper.
16. 16. Add the chopped chili pepper and the sugar to the tomatoes in the pot.
17. 17. Season the tomato sauce with salt.
18. 18. Bring the sauce to a boil.
19. 19. Remove the pot with the cooked lentils from the heat.
20. 20. Stir the fresh and dried tomatoes into the lentils.
21. 21. Stir the chopped garlic into the lentil mixture.
22. 22. Add the paprika powder to the lentil filling.
23. 23. Add the vinegar to the lentil filling.
24. 24. Finally season the lentil filling with salt and pepper.
25. 25. Fill the bell peppers with the lentil mixture.
26. 26. Place the stuffed bell peppers upright in the pot with the sauce.
27. 27. Make sure the bell peppers stand stably and do not fall over.
28. 28. Place the cut-off lids back onto the bell peppers.
29. 29. Cover the pot.
30. 30. Simmer the stuffed bell peppers for about 20 minutes over low heat.
31. 31. Wash the parsley.
32. 32. Shake the parsley dry.
33. 33. Finely chop the parsley.
34. 34. Taste the sauce in the pot and adjust seasoning with salt and pepper.
35. 35. Plate the stuffed bell peppers.
36. 36. Pour the sauce over the bell peppers.
37. 37. Sprinkle the finished dishes with the chopped parsley.
38. 38. Serve the dish warm.

Nutrition per serving

• kcal: 310
• Protein: 21 g · Fett/Fat: 4 g · Carbs: 46 g