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- 4 large bell peppers (any color) - 1 cup dry lentils (green or brown) - 1 medium zucchini, diced - 1 medium carrot, diced - 1 cup corn (fresh or frozen) - 1 onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper, to taste - 2 tablespoons olive oil - 1 cup vegetable broth - Fresh parsley or cilantro, for garnish (optional)

Savory Lentil and Veggie Stuffed Peppers

Discover the delicious world of Savory Lentil and Veggie Stuffed Peppers. This nutrient-packed recipe combines plant-based protein from lentils with fresh vegetables for a colorful and hearty meal. Perfect for meal prep or a cozy weeknight dinner, these customizable stuffed peppers cater to vegetarian, vegan, and gluten-free diets. With vibrant flavors and easy-to-follow steps, you'll create a dish that's both satisfying and nutritious. Enjoy the creativity of cooking in a single, flavorful package!
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Ingredients
  

4 large bell peppers (any color of your choice)

1 cup cooked lentils (green or brown)

1 medium onion, finely diced

2 cloves garlic, minced

1 medium zucchini, diced into small cubes

1 medium carrot, diced into small cubes

1 cup corn (fresh, frozen, or canned)

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon dried oregano

½ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

1 can (14.5 oz) diced tomatoes, well-drained

1 cup shredded cheese (cheddar or your favorite cheese blend)

2 tablespoons olive oil

Fresh parsley or cilantro, chopped (for garnish, optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

    Prepare the Peppers: Carefully slice the tops off the bell peppers and remove the seeds and membranes inside. Set the hollowed peppers aside.

      Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion turns translucent. Incorporate the minced garlic and cook for an additional minute until fragrant.

        Add the Veggies: Stir in the diced zucchini and carrot, cooking for an additional 5-7 minutes until these vegetables are starting to soften. Then, add the corn and continue to cook for another 2 minutes.

          Mix in the Lentils: Gently fold in the cooked lentils and well-drained diced tomatoes. Season the mixture with ground cumin, smoked paprika, dried oregano, salt, and black pepper. Mix everything thoroughly and let it simmer for about 3-4 minutes, until heated throughout.

            Fill the Peppers: Spoon the hearty lentil and veggie mixture into each bell pepper, ensuring to pack it in tightly for a generous filling. Arrange the stuffed peppers upright in a suitable baking dish.

              Add Cheese: Evenly sprinkle a generous amount of shredded cheese atop each stuffed pepper, allowing it to melt beautifully while baking.

                Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After this time, carefully remove the foil and continue to bake for an additional 10-15 minutes until the peppers are tender and the cheese is bubbly and golden brown.

                  Garnish and Serve: Once fully baked, remove the dish from the oven and let it cool slightly. Optionally garnish with fresh chopped parsley or cilantro before serving. Enjoy your warm, savory stuffed peppers!

                    Prep Time, Total Time, Servings: 15 min | 55 min | 4 servings

                      - Presentation Tips: Serve the stuffed peppers on a vibrant platter and drizzle with a little extra olive oil or a squeeze of fresh lime juice for an added zing!