High in fibre and low in calories, these stuffed peppers with BBQ lentils are a fun and tasty way to get vegetables in you.
In case you are wondering, this is a plant-based recipe, which can be a filling snack or a meal prep idea for lunch.
Stuffed pepper recipes are fantastic because they will keep you feeling full but are very macro-friendly and nutritious.
This is why I usually prep these for my work lunches because it will keep me feeling good for the afternoon and I also end up feeling more energetic by the time I finish work.
There are many creative ways you can come up with to make stuffed peppers but I wanted to see if using BBQ lentils would work.
By the way, BBQ lentils taste amazing, especially if you love that sweet and smokey flavour, and this recipe is included here.
Combined with the spices, and topped up with your favourite sauce, you need to try this out!
How to make BBQ lentil stuffed peppers?
1) Ingredients
Dried Red Lentils: You can use any type of lentils but I chose red lentils out of preference as I feel they taste better, especially with the BBQ sauce.
Carrot and Celery Sticks: Similar to the red lentil bolognese recipe, the combination of carrots, celery and lentils makes a nice stew. These ingredients are not essential but I would highly recommend chopped carrots for this recipe.
BBQ Sauce: Use your preferred BBQ sauce for this recipe and one cup is usually enough. Most BBQ sauces are vegan-friendly but do ensure that you double check the ingredients in case you are following a plant-based diet.
Spices: You can use either paprika or smoked paprika, but I prefer the latter to keep this recipe “sweet and smokey”. Ground cumin and dried oregano are other essential seasonings in this respect. For extra spice, I will add red chilli powder.
Bell Peppers: I bought a three pack of bell peppers for this recipe and by slicing them in half makes around six servings (although I eat two for one meal). Bell peppers are renowned for being high in vitamin C, as well as containing various other health benefits. They will also help you feel more full too and this recipe is not even calorie-dense.
Chopped Tomatoes*: I did not use chopped tomatoes for this recipe and did not include it in my instructions but it could go well with this recipe. If you add 400 grams of chopped tomatoes, it will be similar to a bolognese, but with a BBQ flavour.
2) Method
To make BBQ lentils
- In your large saucepan, add olive oil and ensure it is on medium heat.
- Add the onions, followed by the garlic and ginger paste, and cook for 5 minutes. Add the celery and carrots, and cook for another 10 minutes, or until it feels soft and fragrant.
- Add the herb and spices: smoked paprika, red chilli powder, dried oregano and ground cumin. Stir to combine.
- Add the lentils and BBQ sauce, and season with salt and black pepper. Stir to combine and add water*.
- Cover for 20 minutes on low heat and occasionally stir.
Stuffed Bell Peppers
- Whilst your BBQ lentils are simmering, you can prepare the bell peppers.
- Preheat the oven to 200C/400F, and slice your bell peppers, and discard the seeds.
- Place open-side up on your baking tray, and bake for 15-20 minutes.
Combine
- Once the BBQ lentils and peppers are cooked, season with a touch more salt and black pepper, and stuff the peppers with the lentils.
- Garnish with the chopped cilantro/coriander and top up with your favourite sauce or cheese for additional flavour.
Why you will love this recipe?
Low-calorie: These stuffed peppers are low in calories and will keep you feeling full.
High-fibre: Due to the bell peppers and red lentils, this recipe is rich in fibre and contains many health benefits.
Plant-based: This is a great vegetarian and vegan alternative to a beef stuffed pepper, and with the inclusion of BBQ sauce, you still get that delicious sweet and smokey taste.
Party snack idea: One is enough to keep you full and these are great for party snacks!
BBQ Lentil Stuffed Peppers
Ingredients
- 128 g red lentils pre-soaked
- 1 tsp extra virgin olive oil
- 1 onion finely chopped
- 1 tbsp garlic and ginger paste
- 2 Carrots finely chopped
- 1 celery stick finely chopped
- 100 g BBQ Sauce
- 1 tsp smoked paprika powder
- 1/2 tsp red chili powder
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 cup water
- 3 red bell pepper sliced in half
- salt and black pepper to taste
- cilantro garnish
Instructions
To make BBQ lentils
- In your large saucepan, add olive oil and ensure it is on medium heat.
- Add the onions, followed by the garlic and ginger paste, and cook for 5 minutes. Add the celery and carrots, and cook for another 10 minutes, or until it feels soft and fragrant.
- Add the herb and spices: smoked paprika, red chilli powder, dried oregano and ground cumin. Stir to combine.
- Add the lentils and BBQ sauce, and season with salt and black pepper. Stir to combine and add water*.
- Cover for 20 minutes on low heat and occasionally stir.
Stuffed Bell Peppers
- Whilst your BBQ lentils are simmering, you can prepare the bell peppers.
- Preheat the oven to 200C/400F, and slice your bell peppers, and discard the seeds.
- Place open-side up on your baking tray, and bake for 15-20 minutes.
Combine
- Once the BBQ lentils and peppers are cooked, season with a touch more salt and black pepper, and stuff the peppers with the lentils.
- Garnish with the chopped cilantro/coriander and top up with your favourite sauce or cheese for additional flavour.
Notes
- For meal prep purposes, refrigerate up to 4 days
- You may need to add more than a cup of water, if you prefer it more runny*
- Soak the lentils before cooking for best results
Nutrition
Data source: USDA
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