Name: Lentil and Chickpea Stuffed Peppers with Tomato Herb Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Medium Red Bell Peppers; 100g Cooked Brown Lentils; 1/4 cup Canned Chickpeas; 1/4 cup Dry TVP; 1/2 cup Tomato Sauce; 2 tbsp Nutritional Yeast; 1 clove Garlic; 1/2 tsp Dried Oregano; 1/2 tsp Ground Cumin

Lentil and Chickpea Stuffed Peppers with Tomato Herb Sauce

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

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stuffed Peppers with Tomato Herb Sauce

Tender bell peppers oven-roasted and filled with a savory lentil, chickpea, and protein-packed TVP stuffing, finished with a zesty tomato-herb sauce and a nutty, toasted sprinkle of nutritional yeast.

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NUTRITION

Protein

33.9g

Fat

3.1g

Carbs

66.3g

SERVINGS

1 serving

INGREDIENTS

2 Medium Red Bell Peppers

100g Cooked Brown Lentils

1/4 cup Canned Chickpeas

1/4 cup Dry TVP

1/2 cup Tomato Sauce

2 tbsp Nutritional Yeast

1 clove Garlic

1/2 tsp Dried Oregano

1/2 tsp Ground Cumin

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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
Rehydrate the TVP by soaking it in 1/4 cup of hot water for 5 minutes until soft.
4
In a large mixing bowl, combine the cooked lentils, chickpeas, rehydrated TVP, nutritional yeast, minced garlic, oregano, and cumin.
5
Mix the stuffing thoroughly until well combined.
6
Stuff each pepper half tightly with the lentil and chickpea mixture.
7
Place the stuffed peppers in a baking dish and pour the tomato sauce evenly over the top.
8
Cover the dish with foil and bake for 30 minutes.
9
Remove the foil and bake for an additional 10 minutes until the peppers are tender and the sauce is slightly caramelized.