Name: Lentil and Mushroom Stuffed Bell Peppers
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 300 g bell pepper; 150 g lentil; 200 g mushroom; 1 item onion; 2 clove garlic; 2 item tomato; 2 tbsp olive oil; 10 g parsley; 50 g feta cheese; 1 tsp salt; 0.5 tsp black pepper

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Lentil and Mushroom Stuffed Bell Peppers

Lentil and Mushroom Stuffed Bell Peppers

A hearty and nutritious dinner featuring seasonal vegetables and protein-rich lentils.

To provide a balanced meal with sufficient carbohydrates and protein to support recovery and energy replenishment after training.

Ingredients:

300
g
bell pepper
150
g
lentil
200
g
mushroom
1
item
onion
2
clove
garlic
2
item
tomato
2
tbsp
olive oil
10
g
parsley
50
g
feta cheese
1
tsp
salt
0.5
tsp
black pepper

Preparation Time: 45 minutes

Instructions:

Preheat the oven to 180°C.
Cut the tops off the bell peppers and remove the seeds.
Cook lentils in boiling water until tender, about 20 minutes. Drain and set aside.
In a pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
Add chopped mushrooms and cook until softened.
Stir in chopped tomatoes and cooked lentils. Season with salt and black pepper.
Stuff the bell peppers with the lentil mixture and place them in a baking dish.
Top with crumbled feta cheese and bake for 25-30 minutes until the peppers are tender.
Garnish with chopped parsley before serving.

Nutrition	Per Serving 1000 g	Per 100g
Energy	498 kcal	50 kcal
Protein	23 g	2.3 g
Fibre	18 g	1.8 g
Salt	2 g	0.2 g
Sugar	12 g	1.2 g
Carbohydrates	60 g	6.0 g
Fat	22 g	2.2 g

300
g
bell pepper
150
g
lentil
200
g
mushroom
1
item
onion
2
clove
garlic
2
item
tomato
2
tbsp
olive oil
10
g
parsley
50
g
feta cheese
1
tsp
salt
0.5
tsp
black pepper

Preheat the oven to 180°C.

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

Cook lentils in boiling water until tender, about 20 minutes. Drain and set aside.

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

Add chopped mushrooms and cook until softened.

Stir in chopped tomatoes and cooked lentils. Season with salt and black pepper.

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

Top with crumbled feta cheese and bake for 25-30 minutes until the peppers are tender.

Garnish with chopped parsley before serving.

Lentil and Mushroom Stuffed Bell Peppers Lentil and Mushroom Stuffed Bell Peppers

Ingredients:

Preparation Time: 45 minutes

Instructions:

Lentil and Mushroom Stuffed Bell Peppers

Lentil and Mushroom Stuffed Bell Peppers