Stuffed Peppers with Zucchini and Feta
Stuffed peppers with zucchini and feta from Spoonsparrow are healthy and delicious – convince yourself right away!
Ingredients
- 200 g red lentils
- 4 red bell peppers
- 3 tbsp olive oil
- 1 Red Onion
- 200 g small zucchini (1 small zucchini)
- 15 g tomato paste (1 tbsp)
- Salt
- Pepper
- herbs de Provence
- paprika powder
- 150 g feta (45% fat in cream)
- 3 basil stems
Instructions
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1.
Cook lentils in twice the amount of boiling water for 7–10 minutes, then let them cool for 10 minutes. Meanwhile, clean and halve the bell peppers, rinse, and place them in a baking dish. Drizzle with 2 tbsp oil.
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2.
Peel and halve the onion, slice into strips. Clean and wash zucchini, cut lengthwise in half and slice. Heat 1 tbsp olive oil in a pan. Sauté onions for 3 minutes over medium heat, then add zucchini and sauté another 3 minutes. Mix in lentils, tomato paste, and 50 ml water; season with salt, pepper, herbs, and paprika powder. Crumble feta.
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3.
Fill the bell peppers with the vegetable-lentil mixture, sprinkle with feta, and bake in a preheated oven at 200 °C (180 °C fan or gas level 3) for 15 minutes. While baking, wash basil, pat dry, and tear leaves. Sprinkle basil over the stuffed peppers before serving.
