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Herb-Infused Swiss Chard and Lentil Stuffed Bell Peppers
Herb-Infused Swiss Chard and Lentil Stuffed Bell Peppers

Herb-Infused Swiss Chard and Lentil Stuffed Bell Peppers
A nutritious and flavorful lunch featuring seasonal vegetables and protein-rich lentils.
Herb-Infused Swiss Chard and Lentil Stuffed Bell Peppers

To provide a balanced meal with protein, carbohydrates, and vegetables, supporting energy needs for cycle training.

Ingredients:
1
Servings
  • 2
    item
     bell pepper
  • 150
    g
     swiss chard
  • 100
    g
     lentil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tbsp
     olive oil
  • 25
    g
     herbs
  • 50
    g
     feta cheese
  • 150
    g
     lettuce
Preparation Time: 45 minutes
Herb-Infused Swiss Chard and Lentil Stuffed Bell Peppers
Instructions:
  1. Preheat the oven to 180°C.
  2. Cut the tops off the bell peppers and remove the seeds.
  3. In a pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
  4. Add chopped swiss chard and cook until wilted.
  5. Stir in cooked lentils and herbs, season with salt and pepper.
  6. Stuff the bell peppers with the lentil mixture and place them in a baking dish.
  7. Top with crumbled feta cheese.
  8. Bake for 25-30 minutes until the peppers are tender.
  9. Serve with a side of fresh lettuce.
Nutrition Per Serving 670 g Per 100g
Energy 492 kcal 73 kcal
Protein 20 g 3.0 g
Fibre 15 g 2.2 g
Salt 1.5 g 0.2 g
Sugar 10 g 1.5 g
Carbohydrates 60 g 9.0 g
Fat 20 g 3.0 g
  • 2
    item
     bell pepper
  • 150
    g
     swiss chard
  • 100
    g
     lentil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tbsp
     olive oil
  • 25
    g
     herbs
  • 50
    g
     feta cheese
  • 150
    g
     lettuce
1
Servings
0

Preheat the oven to 180°C.

Cut the tops off the bell peppers and remove the seeds.

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

Add chopped swiss chard and cook until wilted.

Stir in cooked lentils and herbs, season with salt and pepper.

Stuff the bell peppers with the lentil mixture and place them in a baking dish.

Top with crumbled feta cheese.

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

Serve with a side of fresh lettuce.

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