Classic Vegetarian Dish

Lentil Stuffed Peppers

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Average: 5 (2 votes)
(2 votes)
Lentil Stuffed Peppers

Lentil Stuffed Peppers - Aromatic vegetarian summer dish

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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
264
calories
Calories

Healthy, because

Even smarter

Nutritional values

Lentils provide various B vitamins that support the nervous system and the work of the brain. Peppers score with beta-carotene, a precursor of vitamin A. The fat-soluble vitamin is important for healthy eyes and beautiful skin.

If you can't get yellow pointed peppers, you can of course prepare stuffed pointed peppers vegetarian with red ones or alternatively use normal peppers. You can replace the yellow lentils with red lentils as you like.

1 serving contains
(Percentage of daily recommendation)
Calorie264 kcal(13 %)
Protein11 g(11 %)
Fat11 g(9 %)
Carbohydrates29 g(19 %)
Sugar added1 g(4 %)
Roughage9.6 g(32 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E5.9 mg(49 %)
Vitamin K26.5 μg(44 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.3 mg(36 %)
Vitamin B₆0.7 mg(50 %)
Folate113 μg(38 %)
Pantothenic acid0.9 mg(15 %)
Biotin9.6 μg(21 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C155 mg(163 %)
Potassium795 mg(20 %)
Calcium63 mg(6 %)
Magnesium75 mg(25 %)
Iron3.7 mg(25 %)
Iodine5 μg(3 %)
Zinc1.5 mg(19 %)
Saturated fatty acids1.7 g
Uric acid97 mg
Cholesterol0 mg
Complete sugar12 g

Ingredients

for
4
Ingredients
2 shallots
2 garlic cloves
¾ oz ginger roots
4 Tbsps olive oil
4 ½ ozs yellow Lentils
14 ozs Vegetable broth
½ red Bell pepper
6 ozs zucchini
9 ozs Beefsteak tomato
6 basil leaves
4 yellow pointed pepper
salt
peppers
3 Tbsps white balsamic vinegar
1 generous pinch Raw cane sugar
cayenne pepper
How healthy are the main ingredients?
Lentilzucchiniolive oilshallotgarlic clovesalt

Preparation steps

1.

Peel shallots, garlic and ginger and chop everything finely. Heat 2 tablespoons of oil in a saucepan. Sauté shallots, garlic and ginger for 4 minutes over medium heat. Rinse the lentils, drain and add to the pot. Add broth, bring to a boil, cover and cook over low heat for 15 minutes.

2.

Along the way, clean and wash red bell pepper and zucchini. Cut bell bell pepper and zucchini into cubes. Clean and wash tomatoes, cut out stalks, quarter tomatoes, remove seeds and also dice. Wash basil and cut into fine strips. Wash the pointed peppers, cut them open lengthwise but not all the way through, remove the inner skins and seeds, season the inside with salt and pepper.

3.

Heat remaining oil in a frying pan. Sauté red bell pepper and zucchini cubes in it over medium heat for 5 minutes. Mix with half of the lentils and season to taste. Fill into the pointed peppers, place them on a baking tray covered with baking paper and gratinate in a preheated oven at 200 °C / 400 °F for 15-20 minutes.

4.

Meanwhile, mix remaining lentils with tomatoes and season to taste with vinegar, salt, 1 pinch sugar and cayenne pepper. Mix in 2/3 of the basil. Arrange stuffed pointed peppers vegetarian on top of lentils and add remaining basil strips on top.