Serving: 4
Serving size: 2 halves
Ingredients
- 1 cup lentils, dry
- 5 bell peppers
- 1/2 teaspoon ground pepper
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 teaspoon minced garlic
- 3 cups spinach
- 1/3 cup water
Instructions
- Preheat oven to 325°F.
- Cook lentils according to package.
- While the lentils cook, cut four of the bell peppers in half and remove seeds and stem.
- Dice the last pepper.
- When the lentils are finished cooking, mix in the chopped bell pepper, ground pepper, salt, cayenne pepper, paprika, chili powder, cumin, and garlic.
- Add in the spinach and water. Simmer for 5 minutes.
- Stuff each pepper with the lentil mixture.
- Bake for 30 minutes (or until peppers are nearly soft).
- Serve hot and enjoy!
(Recipes courtesy of the New Mexico State University’s Cooperative Extension Service iCAN Program.)
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The Valencia County News-Bulletin is a locally owned and operated community newspaper, dedicated to serving Valencia County since 1910 through the highest journalistic and professional business standards. The VCNB is published weekly on Thursdays, including holidays both in print and online.
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April 19, 2024
