Measurements

• 4 Bell Peppers
• 1 cup Lentils
• 1 Onion
• 2 cloves Garlic
• 2 Tomatoes
• 1 Carrot
• 1 stalk Celery
• 2 tbsp Olive Oil
• 1 tsp Cumin
• 1 tsp Paprika
• Salt to taste
• Black Pepper to taste
• 2 tbsp Parsley
• 1/2 cup Cheese, shredded

Preparation Method

• Preheat oven to 375°F (190°C).
• Cook lentils in boiling water until tender, about 20 minutes.
• Cut tops off bell peppers and remove seeds.
• Heat olive oil in a pan over medium heat.
• Add onions, garlic, carrots, and celery; sauté until soft.
• Stir in tomatoes, cumin, paprika, salt, and black pepper.
• Add cooked lentils to the vegetable mixture.
• Simmer for 5 minutes, stirring occasionally.
• Stuff each bell pepper with the lentil mixture.
• Place stuffed peppers in a baking dish.
• Sprinkle cheese on top of each pepper.
• Cover with foil and bake for 25 minutes.
• Remove foil and bake for an additional 10 minutes.
• Garnish with parsley before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.