Description
A healthy and flavorful appetizer featuring mini bell peppers stuffed with a spiced lentil mixture.
Ingredients
- 12 mini bell peppers
- 1 cup cooked lentils
- 1/2 cup quinoa, cooked
- 1/4 cup diced red onion
- 1 clove garlic, minced
- 1 tsp cumin
- 1/2 tsp paprika
- 1 tbsp olive oil
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley
Instructions
- Preheat oven to 375°F.
- Slice mini bell peppers in half lengthwise and remove seeds.
- In a bowl, mix lentils, quinoa, onion, garlic, cumin, paprika, olive oil, salt, and pepper.
- Stuff each pepper half with the lentil mixture.
- Place on a baking sheet and bake for 15-20 minutes until peppers soften.
- Garnish with parsley before serving.
Notes
- Use pre-cooked lentils for faster preparation.
- Replace quinoa with rice if preferred.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean