Savory Salmon and Lentil Stuffed Bell Peppers

These vibrant stuffed bell peppers are filled with a delightful mixture of flaky salmon, hearty lentils, and fluffy rice, all topped with a sprinkle of cheese for a creamy finish. The combination of textures and flavors, with hints of herbs and spices, makes this dish both comforting and nutritious, perfect for a balanced meal.

Ingredients:

• 4 bell peppers (any color)
• 1 cup cooked salmon, flaked
• 1 cup cooked lentils
• 1 cup cooked rice
• 1 cup shredded cheese (cheddar or mozzarella)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a skillet, heat olive oil over medium heat. Add diced onion and garlic, sautéing until translucent.
4. In a large bowl, combine the cooked salmon, lentils, rice, sautéed onion and garlic, oregano, smoked paprika, salt, and pepper. Mix well.
5. Stuff each bell pepper with the salmon and lentil mixture, packing it in gently.
6. Place the stuffed peppers in a baking dish and sprinkle the shredded cheese on top.
7. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly and golden.
8. Garnish with fresh parsley before serving.