Spiced Lentil & Chickpea Stuffed Peppers with Herbed Yogurt Sauce
These stovetop stuffed peppers are filled with a savory blend of lentils, chickpeas, and aromatic spices, then topped with a refreshing herbed yogurt sauce. Perfect for a quick, protein-packed meal in under 20 minutes.
- 4 medium red bell peppers
- 1 cup canned chickpeas, drained and rinsed
- 1 cup cooked lentils
- 0.5 cup yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 0.5 tsp ground coriander
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.75 cup plain Greek yogurt
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 tbsp lemon juice
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Instructions
Slice the tops off the bell peppers and remove seeds and membranes. Set aside.
⏱️ 2 minutesHeat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and garlic; sauté until softened, about 2 minutes.
⏱️ 2 minutes 🌡️ mediumAdd chickpeas, lentils, cumin, smoked paprika, coriander, salt, and black pepper. Stir and cook for 2 minutes until heated through and fragrant.
⏱️ 2 minutes 🌡️ mediumStuff the bell peppers with the lentil-chickpea mixture. Add 1 tablespoon olive oil to the skillet, place stuffed peppers upright, cover, and cook on medium-low for 8 minutes until peppers are tender.
⏱️ 8 minutes 🌡️ medium-lowMeanwhile, mix Greek yogurt, parsley, dill, and lemon juice in a small bowl to make the herbed yogurt sauce.
⏱️ 2 minutesServe stuffed peppers hot, topped with herbed yogurt sauce.
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Nutrition Information
Per serving. Values are approximate and may vary.
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