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🍽️ Peppers stuffed with lentils and corn

599 kcal · 30 min · 4 servings

Ingredients

• 200 g red lentils
• 1 clove garlic
• 6 spring onions
• 4 tbsp olive oil
• 50 ml dry white wine
• 650 ml vegetable broth
• 4 large red bell peppers
• salt
• 250 g corn kernels (can)
• 20 g dried tomatoes (preserved in oil)
• oil (for the pan)
• 200 g grated cheese (e.g. Emmental or Gruyère)
• cayenne pepper
• 1 tsp turmeric
• 1 tsp paprika powder (sweet)

Instructions

1. 1. Rinse the lentils under hot water.
2. 2. Drain the lentils well in a sieve.
3. 3. Peel the garlic clove.
4. 4. Chop the garlic finely.
5. 5. Wash the spring onions.
6. 6. Trim the ends of the spring onions.
7. 7. Cut the spring onions into small rings.
8. 8. Heat 2 tablespoons of oil in a pan.
9. 9. Sauté the garlic and spring onions in it.
10. 10. Add the lentils to the pan.
11. 11. Deglaze everything with wine.
12. 12. Pour in 350 milliliters of vegetable broth.
13. 13. Let the mixture simmer for about 8 minutes.
14. 14. Remove the pan from the heat.
15. 15. Wash the peppers.
16. 16. Cut off the top part of the peppers as a lid.
17. 17. Remove the seeds from the peppers.
18. 18. Remove the white partitions from the peppers.
19. 19. Lightly salt the inside of the peppers.
20. 20. Heat the remaining oil in a pot.
21. 21. Fry the peppers briefly from all sides.
22. 22. Remove the peppers from the pot.
23. 23. Drain the corn.
24. 24. Cut the dried tomatoes into small pieces.
25. 25. Preheat the oven to 200 degrees Celsius.
26. 26. Set the oven to top and bottom heat.
27. 27. Brush a baking dish with some oil.
28. 28. Mix the lentils with the corn.
29. 29. Add the dried tomatoes to the lentil mixture.
30. 30. Add 150 grams of grated cheese to the lentil mixture.
31. 31. Season the filling with salt.
32. 32. Season the filling with pepper.
33. 33. Season the filling with turmeric.
34. 34. Season the filling with paprika powder.
35. 35. Fill the peppers with the lentil mixture.
36. 36. Sprinkle the stuffed peppers with the remaining cheese.
37. 37. Put the pepper lid back on.
38. 38. Place the peppers in the prepared baking dish.
39. 39. Pour some vegetable broth into the dish.
40. 40. Bake the stuffed peppers in the oven.
41. 41. Bake them for 20 to 25 minutes.
42. 42. Place the remaining spring onions in the dish.
43. 43. Add the spring onions about 5 minutes before the end of the baking time.
44. 44. Remove the baked peppers from the oven.
45. 45. Serve the peppers with fresh salad if desired.

Nutrition per serving

• kcal: 599
• Protein: 29 g · Fett/Fat: 36 g · Carbs: 37 g