Stuffed peppers were one of the first meals I learned to make as a college grad. They were so easy—and so cheap! For years, they were a weeknight staple, and I have no idea when and how they fell out of rotation. Until this weekend, I can safely say it had been ay least 3 years (if not longer) since I’d made them.
Go figure, it was this recipe from Self magazine that reminded me of how much I love lentil-stuffed peppers. Aside from being delicious, they’re a great source of protein, fiber, and iron—the absorption of which is enhanced by the vitamin C in the pepper. I decided to put a Mediterranean-style spin on it by using a blend of spices instead of salsa. I also topped mine with goat cheese and served it with mixed greens veggies mixed with hummus. Feel free to experiment.
- 1 halved bell pepper, cut in half and seeded
- ½ cup cooked lentils
- ¼ tsp each: oregano, rosemary, coriander, cinnamon, and cumin
- 1-2 tbsp crumbled goat cheese
- 1 large handful baby spinach
- ½-1 cup roasted peppers, eggplant, onion, and/or zucchini, chopped
- 1 tbsp hummus
- Microwave pepper halves on High for 2 minutes to soften. Set aside.
- Mix lentils with spices. Divide between the pepper halves and microwave for another 2 minutes until warm. Sprinkle 1 tbsp goat cheese on top and microwave another 30 seconds or so until the cheese melts.
- Place spinach in a microwave-safe bowl and wilt by cooking on High for 30-60 seconds. Add veggies and microwave another minute. Add hummus and mix well. Cook another 30-60 seconds if desired.
- Pour veggies onto plate with pepper. Add the last tbsp of goat cheese if desired.
What was one of the first foods you learned to make?
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