There are never enough quick and healthy recipes that only take a couple of minutes. Especially those that you can also easily pack as lunch. Just like these peppers.
If you prefer stuffed peppers with a sauce, you can make these in a deeper dish and add tomato sauce with herbs and spices. You can also add rice or another favourite side.
Nutrition (1 serving)
- 290 kcal
- 36,8 g carbohydrates
- 6,4 g fats
- 37,4 g protein
Per 2 portions
- 2 pepper bells
- avocado oil
- 100 g brown lentils
- 70 g black beans
- 1 egg
- 60 g tomatoes
- 35 g red onion
- 16 g tomatoes in oil
- 50 g of Vilgain sugar free ketchup
- 2 tsp amino sauces
- 10 g spelt flour
- 1 tsp dried basil
- 10 g parsley leaves
- 1 pinch himalayan salt
- 1 pinch pepper
- 20 g cheese
Instructions
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Cut the top off the pepper and scoop the seeds out. Wash them and place them on a baking tray lined with parchment paper. Spray them with oil on the inside and outside.
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In a bowl, mix lentils, beans, finely chopped onion, tomatoes, sundried tomatoes, and eggs. Then add ketchup, amino sauce, flour, chopped herbs, salt and pepper.
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Stuff the peppers with the legume mixture, grate over some cheese and place them in an oven preheated to 200 °C for 40 minutes.
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Enjoy!
