Lentil and Rice Stuffed Peppers with Avocado Feta Salsa

This vibrant dish features bell peppers stuffed with a hearty mixture of lentils, rice, and savory spices, topped with a refreshing avocado and feta salsa. The combination of textures and flavors creates a satisfying and nutritious meal that balances traditional cooking methods with a modern twist. Perfect for a wholesome dinner or lunch, this recipe is vegetarian and packed with protein, fiber, and healthy fats.

Ingredients:

• 4 bell peppers (any color)
• 1 cup cooked lentils
• 1 cup cooked rice
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 avocado, diced
• 1/2 cup feta cheese, crumbled
• 1/2 cucumber, diced
• Juice of 1 lime
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
3. In a skillet, heat some olive oil over medium heat. Sauté the diced onion and minced garlic until translucent.
4. Add the cooked lentils, cooked rice, cumin, paprika, salt, and pepper to the skillet. Mix well and cook for about 5 minutes to heat through.
5. Stuff each bell pepper with the lentil and rice mixture, pressing down gently to pack it in.
6. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender.
7. While the peppers are baking, prepare the avocado feta salsa by combining diced avocado, crumbled feta, diced cucumber, and lime juice in a bowl. Mix gently.
8. Once the peppers are done, remove them from the oven and let them cool slightly. Top each pepper with the avocado feta salsa before serving.
9. Garnish with fresh cilantro if desired and enjoy your stuffed peppers!