Stuffed Peppers with Beluga Lentils and Corn
recipe

Description: A delicious and nutritious dish featuring vibrant bell peppers filled with a savory mixture of Beluga lentils, corn, and cream cheese, perfect for a hearty meal.
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serving Size: 4 servings
Ingredients:
- 4 bell peppers
- 2 dl Beluga lentils
- 2 tablespoons olive oil
- 1 onion
- 2 cloves garlic
- A piece of leek
- 1 can of corn kernels
- 100 g chili cream cheese
- 1 tablespoon balsamic vinegar
- Herb salt
- Cumin
- Freshly ground black pepper
- Grated cheese (for topping)
Instructions:
1. Cook the Beluga lentils according to the package instructions until tender.
2. Heat the olive oil in a pan over medium heat.
3. Peel and finely chop the onion and garlic, then sauté them in the pan until soft.
4. Chop the leek and add it to the pan with the onion and garlic.
5. Drain excess liquid from the corn and add it to the pan, cooking for a few minutes before removing from heat.
6. Stir in the cooked Beluga lentils and mix in the chili cream cheese until well combined.
7. Season the mixture with balsamic vinegar, herb salt, cumin, and black pepper to taste.
8. Halve the bell peppers and remove the seeds.
9. Fill the pepper halves with the lentil-corn mixture and place them on a baking sheet lined with parchment paper.
10. Sprinkle grated cheese on top and bake in the oven at 200°C (400°F) for about 35-45 minutes, until the peppers are tender and the top is golden.
Nutritional Information (per serving):
- Calories: 320
- Protein: 15g
- Carbohydrates: 45g
- Fat: 12g
- Fiber: 10g

Reviews: 3.23 (37 reviews) ★★★★★ share