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
- 2 bell pepper (s)
- 70 g lentils (plate), dried
- 100 g feta cheese
- 2 tablespoon, leveled tomato paste
- 1 egg (s)
- 0.5 ½ onion (s)
- salt
- pepper
- Paprika powder, hot as rose
Print Recipe
Pin Recipe 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.
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