Name: Aubergine and Lentil Stuffed Bell Peppers
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 200 g aubergine; 2 item red bell pepper; 100 g green lentil; 1 item onion; 2 clove garlic; 2 tbsp olive oil; 2 tbsp tomato paste; 1 tsp cumin; 1 tsp salt; 0.5 tsp black pepper; 10 g parsley

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Aubergine and Lentil Stuffed Bell Peppers

Aubergine and Lentil Stuffed Bell Peppers

A nutritious and flavorful dish featuring aubergine and lentils stuffed in bell peppers.

To provide a balanced meal with protein, fiber, and essential nutrients to support recovery and energy replenishment after training.

Ingredients:

200
g
aubergine
2
item
red bell pepper
100
g
green lentil
1
item
onion
2
clove
garlic
2
tbsp
olive oil
2
tbsp
tomato paste
1
tsp
cumin
1
tsp
salt
0.5
tsp
black pepper
10
g
parsley

Preparation Time: 45 minutes

Instructions:

Preheat the oven to 180°C.
Cut the bell peppers in half lengthwise and remove seeds.
Dice the aubergine and onion finely.
In a pan, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
Add diced aubergine to the pan and cook until soft.
Stir in tomato paste, cumin, salt, and black pepper. Cook for another 2 minutes.
Add cooked lentils to the mixture and combine well.
Stuff each bell pepper half with the aubergine and lentil mixture.
Place stuffed peppers in a baking dish and cover with foil.
Bake in the preheated oven for 25-30 minutes until peppers are tender.
Garnish with chopped parsley before serving.

Nutrition	Per Serving 600 g	Per 100g
Energy	380 kcal	63 kcal
Protein	15 g	2.5 g
Fibre	12 g	2.0 g
Salt	2 g	0.3 g
Sugar	10 g	1.7 g
Carbohydrates	50 g	8.3 g
Fat	15 g	2.5 g

200
g
aubergine
2
item
red bell pepper
100
g
green lentil
1
item
onion
2
clove
garlic
2
tbsp
olive oil
2
tbsp
tomato paste
1
tsp
cumin
1
tsp
salt
0.5
tsp
black pepper
10
g
parsley

Preheat the oven to 180°C.

Cut the bell peppers in half lengthwise and remove seeds.

Dice the aubergine and onion finely.

In a pan, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.

Add diced aubergine to the pan and cook until soft.

Stir in tomato paste, cumin, salt, and black pepper. Cook for another 2 minutes.

Add cooked lentils to the mixture and combine well.

Stuff each bell pepper half with the aubergine and lentil mixture.

Place stuffed peppers in a baking dish and cover with foil.

Bake in the preheated oven for 25-30 minutes until peppers are tender.

Garnish with chopped parsley before serving.

Aubergine and Lentil Stuffed Bell Peppers Aubergine and Lentil Stuffed Bell Peppers

Ingredients:

Preparation Time: 45 minutes

Instructions:

Aubergine and Lentil Stuffed Bell Peppers

Aubergine and Lentil Stuffed Bell Peppers