How to Make Smoky Eggplant & Lentil Stuffed Peppers
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Preheat oven to 400°F (200°C). Slice tops off bell peppers and remove seeds.
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Toss diced eggplant with 1 tbsp olive oil, salt, and pepper. Roast on a baking sheet for 20 minutes until soft and lightly browned.
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Heat remaining olive oil in a skillet over medium heat. Sauté onion and garlic until soft, about 5 minutes.
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Add roasted eggplant, cooked lentils, smoked paprika, cumin, and parsley to the skillet. Stir well and cook for 2 minutes.
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Stuff the bell peppers with lentil mixture and place in a baking dish. Drizzle with lemon juice.
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Cover with foil and bake for 30 minutes. Uncover for last 10 minutes for slight browning. Serve warm.
Pro Tips for Perfect Smoky Eggplant & Lentil Stuffed Peppers
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large red bell peppers, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Smoky Eggplant & Lentil Stuffed Peppers?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Smoky Eggplant & Lentil Stuffed Peppers?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large red bell peppers?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.