Turkish-Style Lentil and Spinach Stuffed Peppers
A delightful fusion of hearty lentils and fresh spinach, nestled within sweet bell peppers, this Turkish-Style Lentil and Spinach Stuffed Peppers dish is a nutritious addition to your mezze table or as a standalone dinner. Bursting with Mediterranean flavors, each pepper is a colorful vessel of wholesome goodness.
Equipment
- Large skillet
- Knife
- Cutting board
- Baking dish
- Measuring cups and spoons
- Aluminum foil
Ingredients
- 4 large bell peppers, colors of choice (approx. 2 lb / 900 g)
- 1 cup green lentils, rinsed (7 oz / 200 g)
- 2 cups baby spinach, chopped (2 oz / 60 g)
- 1 medium onion, finely chopped (4 oz / 110 g)
- 2 cloves garlic, minced
- 1 large tomato, diced (6 oz / 170 g)
- 2 tbsp olive oil (30 ml)
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp ground black pepper
- 1/2 tsp salt, or to taste
- 2 tbsp pine nuts (optional) (1 oz / 30 g)
- 1/4 cup fresh parsley, chopped (0.25 oz / 7 g)
- 1/2 cup crumbled feta cheese (2 oz / 60 g)
- 1 cup vegetable broth (240 ml)
Instructions
- Preheat your oven to 375°F (190°C).
- Carefully cut the tops off the bell peppers and remove the seeds and membranes. Set aside the tops.
- In a large skillet, heat the olive oil over medium heat. Sauté the onion and garlic until translucent, about 3 minutes.
- Add the green lentils to the skillet and cook for another 2 minutes, stirring frequently.
- Mix in the diced tomato, cumin, paprika, black pepper, and salt. Cook for 5 minutes, allowing the flavors to blend.
- Stir in the chopped spinach and cook until it wilts, about 2 minutes.
- Remove from heat and let the mixture cool slightly. Stir in the pine nuts (if using), parsley, and crumbled feta cheese.
- Fill each bell pepper with the lentil and spinach mixture. Place the stuffed peppers in a baking dish.
- Pour the vegetable broth into the bottom of the dish. This will help steam the peppers as they bake.
- Replace the tops of the peppers. Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the tops are slightly charred.
- Serve the stuffed peppers warm, garnished with extra parsley if desired.
Notes
For a vegan version, omit the feta cheese or substitute with a vegan alternative.
Brown lentils can be used instead of green lentils but may require additional cooking time.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This recipe can easily be doubled for larger gatherings or meal prep for the week.