When it comes to Stuffed Peppers, you can find many variations. There’s Mexican-styled, Turkey or Beef stuffed versions, Quinoa, or even Chicken. However, I chose to use Lentils which are used in some Vegetarian recipes and added kale and shrimp for a nice burst of flavor and added spice. Lentils are a rich source of dietary fiber and are a powerhouse of nutrition. They are a good source of potassium, calcium, zinc, niacin and vitamin K, but are particularly rich in dietary fiber, lean protein, folate and iron.
Cooking Lentils are actually much easier than other legumes, such as Black beans, Kidney beans, chickpeas, etc. when it comes to the cook time. Per usual, I like to use dry beans and it was no different with the lentils. Boiling only took about 15-20 minutes (at most) and the rest was history! Stuffed Peppers are actually a great meal and doesn’t require much as a side, but perhaps a handful of salad if you’re into that of course! Other than that, these Stuffed Peppers are sure to fill up your tummy and leave you feeling good while making your hands a bit messy (since I find it a lot easier to eat by hand)!
Remember, you can always mix and match if you aren’t a fan of one of the main ingredients, but if you’re not picky, leaving everything like it is will be pretty satisfying to your taste buds!
Scroll down further for the recipe if you’d like to give it a GO!
Lentil, Kale + Shrimp Stuffed Peppers Recipe
- 4 Bell Peppers (The more colors, the better!)
- 1 lb of Shrimp (cooked)
- 1 cup Lentil (cooked)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 Tbsp dried parsley
- 2 cloves garlic (minced)
- 1/2 cup onion
- 1 Tbsp Butter
- 1 tsp Extra Virgin olive oil
- handful of cilantro
- 1 cup shredded cheese
- 2 Tbsps vegetable stock
- 2 cups Kale (chopped)
Preheat oven to 425 degrees Fahrenheit.
Cut the peppers in half through the stalks and scoop out the sides and any white membrane, rinse, and pat dry.
Place the peppers cut side up on a baking sheet, drizzle with 1 teaspoon of Olive oil and bake for 15-20 minutes, until the peppers are just tender.
Meanwhile, heat the butter in a large frying pan over medium heat and add the onion and garlic cloves, stirring, for approx. 5 minutes, or until everything is translucent.
Add the seasonings and cook for about a minute or so. Add the kale and vegetable broth and cook for another 2 minutes.
Finally, stir in the cooked lentils and shrimp and season to taste.
Carefully spoon the filling mixture into the pepper halves, top with shredded cheese and return to the oven for 10 minutes or until cheese it melted as desired.
Serve warm with a green salad.
Wallah! Bon Appetite.