Name: Lentil and Black Bean Stuffed Peppers with Greek Yogurt Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 medium Bell Peppers; 1/2 cup Cooked Lentils; 1/3 cup Cooked Black Beans; 3/4 cup Non-fat Greek Yogurt; 1/4 cup chopped Red Onion; 1 teaspoon Olive Oil

Lentil and Black Bean Stuffed Peppers with Greek Yogurt Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Lentil and Black Bean Stuffed Peppers with Greek Yogurt Drizzle

Bell peppers roasted with a savory lentil and black bean filling, finished with a cool, creamy Greek yogurt drizzle.

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NUTRITION

Protein

34.3g

Fat

6.6g

Carbs

57.5g

SERVINGS

1 serving

INGREDIENTS

2 medium Bell Peppers

1/2 cup Cooked Lentils

1/3 cup Cooked Black Beans

3/4 cup Non-fat Greek Yogurt

1/4 cup chopped Red Onion

1 teaspoon Olive Oil

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Slice the bell peppers in half lengthwise and remove the seeds and membranes.
3
In a non-stick skillet, heat the olive oil over medium heat and sauté the red onion until soft and translucent.
4
Stir in the cooked lentils and black beans, seasoning with a pinch of cumin and smoked paprika if desired, and heat through for 2 minutes.
5
Place the pepper halves in a baking dish and spoon the lentil and bean mixture evenly into each half.
6
Cover the dish with foil and bake for 25-30 minutes, or until the peppers are tender.
7
Remove from the oven and top each pepper with a generous dollop of the non-fat Greek yogurt before serving.