Most of us are aware that red peppers are a great source of vitamin A, which promotes eye health, but did you also know that a cup of chopped red bell pepper contains nearly three times more vitamin C than an orange? 190 mg to be exact.
In addition, this vegetable is a warming food that strengthens the stomach, improves appetite, promotes blood circulation, removes stagnation, and clears phlegm. Incorporate this summer veggie with this easy recipe.
Lentil Stuffed Red Peppers
3 red bell peppers, halved and de-seeded
2 tbsp olive oil
1 large onion, diced
1 zucchini, quartered and then diced
1 yellow or green bell pepper, diced
1 package steamed, ready to cook lentils (I love Trader Joe's steamed lentils. Find them in the produce section.)
3 tsp smoked paprika
3 tsp cumin
1 tsp turmeric
2 tsp cayenne pepper
2 tsp chili powder
2 tsp garlic powder
Heat oil in a large pan on medium high heat, add onion and cook until soft.
Add zucchini, diced bell pepper and continue to cook until soft and slightly browned.
Add lentils and spices and continue to cook until vegetables are browned and spice mixture has completely mixed
Add mixture to halved peppers and bake at 350 until peppers are soft, about 20 minutes.
Recipe Credit: Sweet C's