Edu Logo
0

STUFFED PEPPERS WITH LENTILS & FETA

Hearty, Fibre Rich

Roasted red peppers filled with a rich lentil, tomato, and herb mixture topped with crumbled feta. A complete, nourishing meal that is high in plant-based protein, rich in fibre, and naturally low in fat. Impressive enough for guests and simple enough for any weeknight.

Nutritional Info: Calories: 420 | Protein: 24g | Carbs: 48g | Fat: 14g

Serves: 2  |
 Cook Time: 40 minutes
Ingredients
  • 2 large red peppers, halved lengthways and deseeded
  • 150g green or puy lentils, rinsed
  • 400g tin chopped tomatoes
  • 1 small onion, finely diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • 2 tablespoons olive oil
  • 60g feta cheese, crumbled
  • Small handful fresh parsley, chopped
  • Salt and black pepper
  • Lemon wedges to serve

Directions

CONVENTIONAL METHOD
  1. Preheat oven to 200°C (180°C fan)/Gas Mark 6.
  2. Cook lentils according to packet instructions until tender. Drain and set aside.
  3. Meanwhile heat olive oil in a pan over medium heat. Add onion and cook for 5 minutes until softened.
  4. Add garlic, cumin, paprika, and oregano. Cook for 1 minute.
  5. Add chopped tomatoes and cooked lentils. Simmer for 8-10 minutes until slightly thickened. Season with salt and pepper.
  6. Place pepper halves cut-side up on a lined baking tray. Season lightly with salt and pepper.
  7. Fill each pepper generously with the lentil mixture. Scatter feta over the top.
  8. Bake for 20-25 minutes until peppers are tender and feta is golden.
  9. Scatter fresh parsley over the top. Serve with lemon wedges.

 

THERMOMIX METHOD
  1. Preheat oven to 200°C (180°C fan)/Gas Mark 6.
  2. Cook lentils according to packet instructions. Drain and set aside.
  3. Add onion and garlic to Thermomix bowl. Chop 5 sec/speed 5. Scrape down sides.
  4. Add olive oil. Sauté 5 min/120°C/speed 1.
  5. Add cumin, paprika, and oregano. Cook 1 min/100°C/speed 1.
  6. Add chopped tomatoes and cooked lentils. Cook 10 min/100°C/reverse/speed 1 until slightly thickened. Season with salt and pepper.
  7. Place pepper halves cut-side up on a lined baking tray. Fill generously with Thermomix lentil mixture. Scatter feta over the top.
  8. Bake for 20-25 minutes until peppers are tender and feta is golden.
  9. Scatter fresh parsley over the top. Serve with lemon wedges.

Other Recipes

180

TUNA STUFFED AVOCADO

A no-cook summer recipe that delivers serious protein in minutes. Ripe avocado halves filled with a light, flavourful tuna mixture. High in protein, rich in...

Read More
178

GRILLED LEMON CHICKEN SALAD

The perfect summer salad that actually satisfies. Grilled chicken with lemon and herbs over crisp salad leaves, cherry tomatoes, cucumber, and a light herb dressing....

Read More
176

BROCCOLI & EGG BAKE

A simple, nourishing bake that works for any meal of the day. Tender broccoli florets baked with eggs, feta, and fresh herbs until golden and...

Read More

Before You Go - Make 2026 Your Year

Join our 28 Day Challenge and lose 8-16 lbs of fat with just 20-minute workouts, 3 times a week.  No starvation diets and no hours of cardio. Book your free, no-obligation consultation today.
Get Started Now