Lentil and Vegetable Curry Stuffed Bell Peppers

Ingredients

• 4 bell peppers (any color), halved and seeds removed
• 1 cup cooked lentils
• 1 cup mixed vegetables (such as carrots, peas, corn)
• 1/2 cup diced tomatoes
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Nutritional Information (per serving)

• Calories: 280
• Protein: 14g
• Fat: 2g
• Carbohydrates: 55g
• Fiber: 12g
• Micronutrients: Provides fiber, plant-based protein, Vitamin A, Vitamin C, and various minerals.

Preparation

1. Preheat the oven to 375°F (190°C). Place bell pepper halves in a baking dish.
2. In a skillet, sauté diced onion and minced garlic until softened.
3. Add mixed vegetables, diced tomatoes, cooked lentils, curry powder, ground cumin, vegetable broth, salt, and pepper to the skillet. Cook until vegetables are tender and flavors are well combined.
4. Spoon the lentil and vegetable curry mixture into each bell pepper half.
5. Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender.
6. Remove from the oven and garnish with fresh cilantro before serving.
7. Enjoy these delicious and fiber-rich lentil and vegetable curry stuffed bell peppers for dinner!