Stuffed Bell Peppers with Lentils & Herbs
By Karen-Cooper
When you work in hospitality, long shifts and unpredictable hours can make balanced meals feel like an afterthought. It’s easy to grab something quick, skip vegetables, and rely on caffeine to push through. But real energy doesn’t come from convenience — it comes from nourishment.
These stuffed bell peppers with lentils and fresh herbs are built for sustained fuel. Lentils provide plant-based protein and fibre to keep blood sugar steady, while colourful bell peppers deliver antioxidants and vitamin C to support recovery. Fresh herbs add flavour without heaviness, making this meal satisfying without leaving you sluggish before or after a shift.
Ingredients
1 serving per meal per person (has leftover)
Servings 02
2 medium [238 g] Bell Peppers (Halved & Deseeded)
1 cup, dry [172 g] Black Lentils
0.5 cup, chopped [63 g] Red Onions
4 tbsp, fresh [15.2 g] Parsley
2 tbsp [28 g] Olive Oil
2 tbsp, minced [17 g] Garlic
1 tsp, ground [0.6 g] Oregano
1 tsp [1.2 g] Kosher Salt
0.5 tsp [1.15 g] Black Pepper
0.5 cup [75 g] Feta Cheese
Directions
01. Preheat oven to 375°F (190°C). Place bell pepper halves cut-side up in a baking dish.
02. Cook the lentils according to package instructions.
03. In a skillet, heat olive oil over medium heat. Add red onion and garlic and sauté for 3–4 minutes, until softened.
04. Add the cooked lentils to the skillet along with half of the feta cheese, oregano, salt, and pepper. Stir well to combine and heat through (1–2 minutes).
05. Spoon the mixture evenly into the bell pepper halves.
06. Bake for 30 minutes, covering with a lid, parchment paper, or a baking sheet to retain moisture. Uncover for the last 5 minutes to lightly brown the tops.
07. Garnish with fresh parsley and sprinkle with the remaining feta cheese before serving.
Calories: 576 kcal Fat: 21.9g Carbs: 68.6g Protein: 29.6g Fibre: 15.1g Sugar: 8.5g
