Peppers with Lentil Filling

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	1 hr 45 mins
Total Time	2 hrs 20 mins
Course	Main Course
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Cook the lentils according to the instructions on the package, drain and let cool down a little so that the egg does not freeze immediately.
Stir in the crumbled feta cheese, egg, tomato paste and diced onion and season with salt, pepper and paprika.
Wash the peppers, remove the lid, remove the seeds and whites. Fill with the lentil mixture, put the lids back on.
Cook in an ovenproof dish at 200 ° C for about 30-45 minutes. The peppers must be soft.
As a side dish, a maximum of one fresh salad, as the lentils are already contained in the peppers to fill you up. You have to calculate about two peppers per person.
Tip:
The filling is also suitable for stuffed tomatoes, although you have to season more strongly here because the tomatoes swallow more salt.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.